Creamy Garlic Prawns with Brown Rice for 2

Ingredients
2/3 cup brown rice
20 green medium size prawns
1 large clove of Australian garlic or 3 small cloves of other garlic.
1 tablespoon butter
2 tablespoons olive oil
165ml light coconut milk
A good pinch of sea salt
freshly cracked black pepper to taste
crushed dried flakes or chopped fresh chilli to taste
2 tablespoons rough chopped corriander

Method
Put brown rice into a medium size saucepan with 1 litre of water and lid on.
Bring to a rapid boil then leave on simmer for three quarters of an hour.
After the rice has cooked, strain and sit aside.
Then in a medium size frying pan heat to med/hot and add the butter, olive oil and garlic then the prawns.
Then add salt, pepper and chilli and turn prawns over once you see the change on colour.
When the prawns are just cooked, pour the light coconut milk in and gently stir.
Once the sauce comes gently to the boil, add the brown rice, stir through and then serve up with the corriander on top.