Coconut Rice

This recipe is from "Woman's World", February 7, 2006. Excellent side dish!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup sweetened flaked coconut
• 3  tablespoons butter
• 1  tablespoon fresh ginger, minced and peeled
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (13 1/2-14 ounce) can light coconut milk
• 1 1⁄2 cups basmati rice, uncooked
• 1 (10 ounce) package  frozen peas, thawed

Directions

1. In dry pot over medium heat, cook coconut, stirring until lightly browned. Remove from pot. Set aside.
2. In same pot, melt butter over medium heat. Add ginger, salt, and pepper' cook until softened. Add coconut milk and 1 1/2 cups water. Increase heat to high; boil.
3. Stir in rice. Reduce heat to low; cover. Simmer 12-15 minutes. Remove from heat. Stir in peas and coconut flakes. Cover; let stand 5 minutes.