1. For cooking lentils, the ratio of water to lentil is essential. Excess water will make the lentils too soft and break the shape of lentils. ½ cup raw lentils usually yields 1½ cups cooked lentils.
2. Keep extra top space in the oven safe dish for expansion while baking in oven. I normally leave 2 inches of unfilled space on top.
3. The assembled dish can be prepared one day before baking and stored in fridge. If the dish goes right from the fridge to the oven, an extra 10 minutes baking time is needed.
4.I have used Chinese brown rice and it takes much longer to cook. In this recipe I used American brown rice (Uncle Ben’s brand).
5. The consistency of different brands and packages of coconut milk are different. In this recipe I used full-fat coconut milk from a can.