Toasted-Coconut Rice

Category: Sides

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.

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