extra virgin olive oil
finely shredded unsweetened coconut
scallions, thinly sliced
- Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
- Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
- Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
- Garnish with reserved coconut and scallions.