Coconut-Scented Rice with Almonds 2 cups fat-free milk 1/4 teaspoon salt 2 cups uncooked instant rice 1 ounce sliced almonds (1/4 to 1/3 cup) 2/2 teaspoon coconut extract In medium saucepan, bring milk and salt to a boil over medium-high heat, about 12 minutes. Stir in rice; return to a boil, about 1 minute. Reduce heat and simmer, covered, for 5-6 minutes, or until liquid is absorbed. Meanwhile, heat a large nonstick skillet over medium heat. Dry-roast almonds until golden brown and fragrant, 1-5 minutes, stirring frequently. Transfer to a small plate and let cool for 1 minute. Using back of a spoon or fork, finely crush almonds. Or put almonds in a plastic bag and crush. Add extract to rice, fluff with a fork, and stir in almonds. Yield: 4-6 servings Credits From: American Heart Association Meals in Minutes by (Clarkson Potter/Publishers) -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
