Toasted Coconut Rice

Submitted by Kim Petro

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

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 tablespoon extra virgin olive oil
• 1⁄2 cup finely shredded unsweetened coconut
• 1 cup basimati rice
• 2 cups water
• 1⁄4 teaspoon salt
• 2 scallions, thinly sliced

directions

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.

Reviews

[Karen Elizabeth]

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

 

[the80srule]

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!

 

[Prose]

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