Recipes Ingredients Pasta and Grains Rice Recipes Toasted-Coconut Rice 3.3 (24) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 The toasted coconut adds a nice nutty flavor to this rice dish. Ingredients 1 tablespoon extra-virgin olive oil ½ cup finely shredded unsweetened coconut 1 cup basmati rice 2 cups water ¾ teaspoon coarse salt 2 scallions, thinly sliced on the bias Directions Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes. 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. Print