1 ½ cups long grain rice, such as jasmine or basmati (white or brown)
1 ½ cups water
1 ¼ cup coconut milk (shake can before opening)
¾ teaspoon sea salt
½ cup flaked or shredded unsweetened coconut
Instructions
Rinse rice to remove excess starchiness (you can soak it, too if you’re into that). Combine rice, water, coconut milk and salt in a medium saucepan with a tight-fitting lid.
Bring to a boil, lower heat to a simmer and cover with lid. Cook until liquid is absorbed, about 20 minutes for white rice or 50 minutes for brown rice. Remove from the heat and allow to sit, covered for 10 minutes.
Place coconut flakes in a medium skillet over medium-low heat and toast until golden. Don’t walk away from the pan. The coconut can burn easily!
Transfer rice to a serving bowl and top with toasted coconut.
Notes
You can add diced, fresh mango or freshly grated ginger to the rice, too.
Recipe by Pamela Salzman at https://pamelasalzman.com/coconut-rice/