1. RINSE rice thoroughly in cold water.

2. OPTIONAL STEP: TOAST over medium heat in dry skillet until it's golden brown and sounds like popcorn, stirring constantly. This brings out the flavor and makes the rice fluffier.

RICE COOKER:

1. FOLLOW your rice cooker directions for brown rice. Put rice, salt, and coconut milk in first and fill the rest with water.

   COOK on the brown rice setting.

STOVETOP:

1. BRING water, salt, coconut milk, and rice to a boil.

2. TURN down to low and simmer for 1-2 hours (DO NOT LIFT LID!)

3. SHUT it off and let sit for one more hour before lifting lid.

OVEN:

1. INCREASE water to 2 1/2 cups water per 1 cup dry rice.

2. PLACE all ingredients into covered casserole dish.

3. BAKE at 200F for 8 hours (overnight).

4. FLUFF with wooden spoon or a fork.
5. SERVE immediately or chill.

INSTANT POT

1. NOTE: Best ratio for Instant Pot rice is 1 cup of rice, to 1.5 cups water. So for this recipe, decrease water to 5 cups (OR 6 cups of water, if not using coconut milk).

2. POUR washed rice, water, coconut milk and salt into instant pot and secure lid, making sure vent is turned off.

3. MANUAL Pressure on high for 34 minutes.

4. LET it naturally release pressure on it's own--usually takes about 15-20 minutes.

5. FLUFF and serve!