Coconut Rice..great Change of Pace!

Adopted this recipe...original description is as follows...This is a lovely rice dish to serve with dinner. I would suggest pairing with a grilled asian chicken or pork dish. Recipe adapted from: The Tribeca Grill Cookbook

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  cups long-grain rice, well rinsed
• 1 (13 1/2ounce) can unsweetened coconut milk
•  lemongrass, cut into 1/2-inch pieces (use only the most tender part of the stalk)
•  coarse salt
•  fresh ground black pepper
• 1  cup cold water
• 1⁄2 cup  toasted unsweetened flaked coconut

Directions

1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch.
2. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
3. Transfer rice to a serving bowl and remove the pieces of lemongrass.
4. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.