1 med butternut Squash
1.5-2 cups rice, I recommend Lundberg Organic Brown or White Basmati
3 cups water
1 tablespoon italian seasoning
14 oz coconut milk – I use Thai Kitchen, Organic Premium Coconut Milk
Equipment – Rice Cooker
Peel & cut open butternut squash to remove seeds. Cut into large chunks.
Place rice, water, butternut squash and seasoning in rice cooker and cook as you would rice.
When rice is done add coconut milk. Stir and let sit for a few minutes before serving. This will allow the rice to fluffen and the coconut to be absorbed.
add raisins, nutmeg, cinnamon, sliced almonds prior to cooking
If using a stove:
Steam the butternut squash. In separate pot cook rice as directed on package, with all other ingredients except coconut milk, add the milk once rice is done, stir and let sit covered for 2 minutes. Stir in the squash and serve.