Recipe provided by Presbytera Bridget
1 T Oil
1/2 cup finely shredded unsweetened Coconut
1 cup Basmati rice
2 cups Water
3/4 tsp. coarse salt
2 Scallions, thinly sliced on the bias
1. Heat oil in saucepan over medium heat. Cook coconut, stirring, until golden brown – about 7 minutes.
2. Set aside 2 Tbsp. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Cover and simmer on low heat until water is absorbed and rice is tender – about 20 minutes.
3. Garnish with reserved coconut and the scallions.