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Coconut Rice

From THE WILD VEGAN COOKBOOK
Coconut milk is a common ingredient in lands where coconuts grow, so it's no wonder that this rice recipe tastes like something originating in Southeast Asia, despite its wild American seasonings.
6 bayberry leaves
2 cups brown basmati rice
One 14-ounce can unsweetened coconut milk (1-2/3 cups)
1/3 cup Wineberry Wine or red wine
2 cups water
2 small chiles, seeds and ribs removed, chopped, or 1/2 teaspoon cayenne pepper, or to taste
1 tablespoon tamari soy sauce
4 cloves garlic, minced
1 teaspoon vanilla extract
1 teaspoon dried lemon verbena or mint, finely crumbled
1/2 teaspoon ground dried wild ginger or regular ginger
1 teaspoon Vege-Sal or 1/2 teaspoon salt

1. Put the bayberry leaves in tea bag or tea ball or tie them up in a piece of cheesecloth. Place the bayberry leaves in a large saucepan with the remaining ingredients. Bring the pot to a boil over medium heat, reduce the heat to low, and simmer, covered, until all the liquid is absorbed and the rice is tender, about 40 minutes.

2. Remove and discard the bayberry leaves before serving.
Serves 6
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