Creamy Coconut Brown Rice with Curried Shrimp is an easy, gluten-free meal with a tropical flair. There is minimal hands-on cooking time thanks to the use of a rice cooker.
Alternatively, you can also cook the coconut rice on the stovetop. Just add the coconut milk, water and salt straight to the pan, cover and cook on low until the liquid is absorbed. This way it will probably take longer than in the rice cooker. You also might need to add a couple more tablespoons of liquid if the rice is still crunchy and cook a little longer. Then remove from heat and let sit covered for 10 minutes before fluffing, just like the rice cooker method.