Name: Rice with Coconut Milk
Ingredients: 2 c Jasmine rice; 2/3 c Coconut cream; 1 tb Sugar; 1 ts Salt; 2 2/3 c Coconut milk

It is crystal clear that a mental assent to the Gospel will save no one, nor will a mere empty profession of faith in Christ. So many flatter themselves that they are born again because they have been baptized, joined some “church of their choice” received the Lord’s supper who do not have a keen and humbling sense of sin. Professing to be Christians, they are filled with a vain and presumptuous confidence that all is well with their souls, deluding themselves with hopes of mercy while continuing to live in a course of self-will and self-pleasing.

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Thai	Side dish, Thai, Rice, Vegetarian	4	Servings

INGREDIENTS

2	c	Jasmine rice
2/3	c	Coconut cream
1	tb	Sugar
1	ts	Salt
2 2/3	c	Coconut milk

INSTRUCTIONS

Rinse rice in several changes of water.  Drain, discard water & set
aside. In a medium pot, over medium heat, bring coconut cream to a
boil.  Add rice, sugar & salt.  Add coconut milk & return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Redice heat to low & simmer, covered, stirring occasionally, 15 to 20
minutes, or until all the liquid has been absorbed & the rice has
fluffed.
Grace Young, "The Best of Thailand: A Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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