Total Time
Prep 5 mins
Cook 30 mins

Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253


  1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  2. Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
  3. Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
  4. Garnish with reserved coconut and scallions.
Most Helpful

Simple and delicious, thank you Kim, loved that sweetish coconut flavour even though I'm not a big lover of coconut. Thank you for a nice change to a staple grain in our home, made for Spring PAC 2013

Karen Elizabeth April 10, 2013

This is delicious and very easy to throw together! I used brown rice, and cooked it with unsweetened fine-flake coconut but garnished with angel flake sweet coconut. This goes well with tofu marinated in Thai peanut sauce and spinach cooked in coconut milk for a complete vegan balanced meal!

the80srule June 23, 2010

Wow! This is easy to make and delicious! I used basmati brown rice (increasing the water to 2 1/2 cups and cooking time to 40 minutes) and served with the roasted eggplant. I will definitely make this again! Reviewed for Veg*an Swap, April 2010

Prose April 06, 2010