Ingredients
- 1 Tablespoon extra virgin olive oil
- 1/2 cup finely shredded unsweetened coconut (in baking or bulk aisle)
- 1 cup basmati rice (or Jasmine)
- 2 cups water
- 3/4 teaspoon kosher or sea salt
- 2 green onions, thinly sliced on a slight diagonal
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Toasted-Coconut Rice
Time: 5 minutes prep, 30 minutes cook
Servings: 4
Directions
- Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
- Set aside 2 tablespoons coconut. Stir rice into pan with the remaining coconut. Add water and salt and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
- Garnish with reserved coconut and the scallions.
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Summary
This is a light, tasty rice that goes well with curries or other asian dishes.
Menus and Pairings
Reviews
January 11, 2010
I really enjoyed the flavor of this rice. It won't overpower a main dish, but adds an interesting additional flavor.I've cooked/tasted this recipe!
January 15, 2010
I really liked it. Very interesting composition.I've cooked/tasted this recipe!
February 8, 2011
I thought this was just okay, my mom loved it. My husband and daughter, on the other hand hated it. I guess they don't like coconut.I've cooked/tasted this recipe!
Comments
February 16, 2010I cooked it using vegetable broth and no salt. Also, added some shrimp. Very good and simple.
January 13, 2010I found this recipe in the January 2010 Martha Stewart Living. She served it with a Shrimp Tikka Masala, Honey Roasted Eggplant with Chilies and Pistachio Brittle with Ice Cream. They usually post the recipes on the website a month after the issue is off the newsstands! Good luck!
January 13, 2010This sounds sooo good, and so simple. I can't wait to try it. Thanks!
January 11, 2010Am looking forward to trying this coconut rice -- sounds like it would go beautifully with a veggie and tofu stir-fry with peanut sauce.
