Categories: Rice

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely shredded unsweetened coconut
• 1 cup basmati rice
• 2 cups water
• 3/4 teaspoon coarse salt
• 2 scallions, thinly sliced on the bias

Directions

1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.

2. Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.

3. Garnish with reserved coconut and the scallions.

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