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Toasted Coconut Rice

Makes: 4 servings

Ingredients:

1/4 cup unsweetened shredded coconut
2 cups coconut milkunsweetened coconut milk, cream spooned off and save for another use
1 cup water
1 cup long-grain rice
1 Tbsp. minced ginger
1/2 tsp. salt

Cooking:

1. Place coconut in a small dry skillet over medium heat; cook, stirring often, until lightly toasted, about 5 minutes.

2. In a 2-quart pan, combine coconut milk, water, rice, ginger, and salt. Bring to a boil. Reduce heat to medium and simmer, uncovered, until craters form on surface of rice, about 6 minutes. Reduce heat to low; cover, and cook, undisturbed, for 10 minutes or until liquid is absorbed. Remove pan from heat and set aside to let rest 5 minutes, covered. Before serving, fluff rice with a fork. Garnish with toasted coconut.

Recipe adapted from Quick & Easy by Martin Yan (Chronicle Books)
Copyright Yan Can Cook, Inc. 2006