This is a print preview of "Toasted-Coconut Rice" recipe.

Toasted-Coconut Rice Recipe
by Nancy Miyasaki

Toasted-Coconut Rice

This is a light, tasty rice that goes well with curries or other asian dishes.

Rating: 4.2/5
Avg. 4.2/5 7 votes
Prep time: Asian
Cook time: Servings: 4

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

Directions

  1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  2. 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.
  3. Garnish with reserved coconut and the scallions.