olive oil for sautéing
1 tablespoon ginger, peeled & minced
1 cup basmati rice
1 cup water
1 teaspoon salt
1 can light or regular coconut milk
1 tablespoon lime juice
2 cup spinach, de-stemmed
1 teaspoon sugar
Heat oil in a medium pot or pan. Add ginger and rice, and sauté for 30 sec-1 min. Add water, 1/2 teaspoon salt, and 1 cup coconut milk. Bring to a boil, reduce heat, and cook until rice is tender (about 15-20 mins). While rice is cooking, add rest of coconut milk, remaining salt, lime juice, spinach, and vegan sugar to a food processor or blender and puree. When rice is done cooking, add puree to pot or pan, and simmer a few additional minutes to allow the flavors to blend.
I don't know where I originally got this recipe, but it has fast become one of our favorites. Yum!