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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Also from Martha Stewart Living...served with Honey Roasted Eggplant with Chiles #256253 Ingredients:
1 tablespoon extra virgin olive oil |
1/2 cup finely shredded unsweetened coconut |
1 cup basimati rice |
2 cups water |
1/4 teaspoon salt |
2 scallions, thinly sliced |
Directions:
1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
2. Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
3. Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
4. Garnish with reserved coconut and scallions.
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