Straight from Ella Mills's cookbook Natural Feasts, this recipe for coconut rice is bound to become a go-to side dish for weeknight dinners.

SERVES: 6

• 2 1/2 cups short-grain brown rice
• One 14-ounce can coconut milk
• Juice of 2 limes
• Salt

Put the rice in a pan. Add the coconut milk, lime juice, a generous sprinkling of salt and 3 1/4  cups boiling water. Stir well and cover the pan.

Bring to a boil, and then reduce the heat to a simmer and cook for about 45 minutes, or until all the liquid has evaporated.