This creamy rice is a delicious base for curry, teriyaki or grilled salmon, but I'll bet you won't be able to stop eating it just by itself.

1 tablespoon oil, such as grapeseed or Canola
1 cup jasmine rice
1 can coconut milk, with enough hot water added to make 2 cups of liquid
1 cup shelled, frozen edamame
salt and pepper

In a saucepan, heat the oil over medium-high heat. Add rice, and cook, stirring constantly, until rice starts to smell toasty, like popcorn, about 1 to 2 minutes. Add coconut milk and reduce heat to medium. When liquid comes to a boil, reduce heat to low and simmer, covered, for about 12 minutes, stirring occasionally. When most of the liquid is absorbed and rice is tender but still creamy, stir in edamame and cook over very low heat, covered, an additional 3 to 5 minutes, until edamame is heated. Season to taste with salt and pepper.

Note: If you're concerned about fat, you can use light coconut milk or use one cup coconut milk and one cup water. The dish will still be good, especially as a base for curry, but it won't be so addictive that you'll be sneaking tastes out of the pot!