Total Time
Prep 5 mins
Cook 25 mins

An easy and memorable side dish for chicken, arepas and grilled fish.You can get unsweetened coconut at Indian or specialty grocers.

Ingredients Nutrition


  1. Combine all ingredients, except coconut, bring to boil, cover, and simmer low, stirring occasionally until rice is almost done (about 10 mins).
  2. Remove from heat and remove pan cover, stir rice.
  3. Fold a kitchen towel in half and place over pan, then place the pan cover over the towel.
  4. Let "rest" for 15 minutes.
  5. To serve, fluff rice with a fork and pour into a serving bowl, garnish with toasted coconut.
  6. *Put the coconut in a dry frying pan and over medium heat, stir constantly until the coconut is browned, but be watchful, the coconut browns quickly, then burns fast.
Most Helpful

The flavor was good but I may have overcooked it a bit as I found the rice a bit dry but then that may just be the way basmati rice is. Thanks for the recipe I'll try it again.

Chefwendel February 10, 2009

Like PaulaG I made this to go with your Apricot/Lemon Chicken. This made for a great side dish, and the trick with the kitchen towel was new to me. I checked the rice at 10 minutes and it was still pretty undercooked, it took another 8 minutes to get it to the almost done stage.

Kellie in SLO March 26, 2007