• 24 Ratings

The toasted coconut adds a nice nutty flavor to this rice dish.

Martha Stewart Living, January 2010

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Recipe Summary

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Garnish with reserved coconut and the scallions.

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Reviews

24 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1
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