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Toasted-Coconut Rice

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


  • 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


  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.

Martha Stewart Living, January 2010