No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Toasted-Coconut Rice

  • prep: 5 mins
    total time: 35 mins
  • servings: 4

advertisement

advertisement

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. Step 1

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

  2. Step 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. Step 3

    Garnish with reserved coconut and the scallions.

Source
Martha Stewart Living, January 2010

advertisement

advertisement