Prep Time: 5 mins?

Cook time: 25 minutes

Start-to-table: 35, ish.

• 2 Cups Long Grain White Rice (Can sub Jasmine or Basmati, too)
• 1 Can Coconut Milk + enough water to get to 3 cups total liquid volume
• 1 Tbsp White Sugar
• 2 Tbsp Vegan Becel
• OPTIONAL: 2 Tbsp Shredded coconut (sweetened or not, that's YOUR cross to bear)

Preheat oven to 400 degrees F. (For those NOT familiar with Oven Rice techniques: I prefer em ;) )

WASH YOUR RICE, soak it for 2 minutes as well, then drain completely.

Use a large saucepan with an oven safe lid, capable of high temps and holding at least 6 cups, volume wise.
Heat pan to medium-high. Melt in the Becel (or use 2 tbsp oil of choice). Add rice to the hot Becel/oil (watch out for sputtering), and toast very lightly. after about one minute, add in coconut milk/water and stir well. Add sugar, (if you used oil instead of Becel: add some salt here too), and optional coconut. Stir well. Bring to a boil, then slap your lid on, and toss into the oven for 20-25 minutes depending on your preference of rice texture. (25 = softer).
Remove from oven when done, and (WEARING OVEN MITTS STILL, FOR EFF'S SAKE) fluff with a fork. If desired, add another pat of Becel and stir in while fluffing.