Coconut Rice

Sweet and savory, an excellent side dish for Caribbean, Pacific Rim, and tropical flair entrees.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  davinci gourmet classic  coconut syrup
• 1  cup  uncooked basmati rice
• 2  teaspoons  sesame oil
• 2  fresh garlic cloves, minced (or 1 teaspoon chopped garlic in a jar)
• 1  teaspoon salt
• 2  tablespoons  chopped fresh cilantro (chinese parsley)
• 1⁄4 cup  macaroon unsweetened coconut (shredded)
• 3  sprigs cilantro, if desired, for garnish
• 1 3⁄4 cups water

Directions

1. In a 2-quart heavy pot with lid, combine water, syrup, rice, oil, garlic and salt.
2. Bring to a boil and stir frequently for 2 minutes while rice continues to boil.
3. Turn heat down to low and cover.
4. Stir often to prevent sticking.
5. Cook on low for about 15 minutes, or until liquid is absorbed and the rice is firm to the bite.
6. While the rice is cooking, toast the shredded coconut in a separate pan over medium heat until lightly browned, stirring constantly (this takes about 2 minutes).
7. Once toasted, transfer the coconut to a paper towel to cool.
8. Remove rice from heat, and fluff the rice using a slotted spoon.
9. Stir in chopped cilantro and toasted coconut, and transfer to serving dish.
10. Garnish with sprigs of cilantro.