Ingredients
- 1 cup rice, uncooked
- 1 1/2 cups milk, coconut
- 1/2 cup vegetable broth
- 1/4 cup coconut, toasted (you can use sweetened or un-sweetened, see the note below)
- 2 scallions, chopped (white and green parts)
- Cilantro, minced (optional)
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Rice ... Bring the coconut milk and broth up to a boil and add the rice. Reduce the heat to a simmer; and, cook according to package directions This usually takes 20-25 minutes, until all the liquid has been absorbed. Remove from the heat, keep covered, and set to the side for 3-5 minutes before serving.
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Step 2: Coconut ... As the rice cooks, toast the coconut. This can be done in a dry saute pan on medium high heat, it takes just a couple of minutes, stirring often. Or, you can also do it on a sheet pan in a 350 degree oven. It will take about 5-8 minutes.
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Step 3: Note: I prefer to use sweetened coconut, it adds a nice flavor to the rice with the balance of the scallions; but, obviously you can use unsweetened too.
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Step 4: Finish, Serve, and ENJOY! ... Use a fork to fluff the rice. Then, add the coconut, scallions, cilantro (which is optional); and, season with salt and pepper. My favorite - serve with mojo grilled chicken, or grilled citrus marinated seafood.
We hope you enjoy this recipe!
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