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Using coconut milk when cooking rice creates a delicious variety to your basic rice. This version uses lots of coconut to make it almost porridge like and the green tea balsamic adds tang to brighten it.

Simmer 1 cup brown rice on low temperature in 1 cup coconut milk and 1 and 1/2 cups water until rice is cooked and milk is absorbed. Add water as needed if rice is not cooked after liquid is absorbed.

After rice is cooked stir in 1/3 cup green tea and honey balsamic vinegar and cook until almost gooey and slightly browned on the bottom.

Stir in chopped green onion and fresh basil. Serve with green tea balsamic on the side for extra drizzle.

A delicious side with roasted garlic chicken.

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Coconut Brown Rice (Green Tea & Honey Balsamic)