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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I serve this with grilled fish and homemade mango salsa. Always a winner! I just put together my plain rice technique and some coconut ingredients and it turned out so good that my family approved it for repeats! This recipe is easy to start and let simmer while I cook the rest of the dinner and it is ready when the fish is done. Ingredients:
1 cup uncooked rice, rinced and drained |
2 cups chicken broth |
1 medium onion, finely diced |
2 tablespoons butter |
2 tablespoons olive oil |
1/4 cup toasted coconut |
1/4 cup flaked coconut (not toasted) |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/2 cup cream of coconut (canned) |
Directions:
1. Heat oil and butter in medium sized heavy bottomed saucepan over medium heat. Add onion and garlic. Cook until translucent, not browned. Add drained rice and stir to coat well with butter / oil in pan. add in rest of ingredients and bring to boil over med heat. Reduce to low and simmer with lid ON for 20 minutes. Do not stir rice while cooking. Turn off and let sit 5 minutes. Fluff with fork and serve.
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