Saturday, January 22, 2011
This easy side dish tastes great with seafood.
2 tablespoons unsalted butter
1 cup white rice
1 cup coconut milk
1 cup water
pinch of salt
¼ cup shredded coconut
Preheat the oven to 350 degrees Fahrenheit.
Melt the butter in a saucepan over medium heat. Add the rice and stir to coat in the butter. Add the coconut milk, water, salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 – 20 minutes.
While the rice cooks, place the coconut evenly on a baking pan. Toast the coconut for 7 – 10 minutes until lightly browned. Stir coconut as needed for even toasting.
Add the toasted coconut to the rice and fluff with a fork.