Coconut Rice
Coconut Rice
Ingredients
- 1/4 cup shredded coconut
- 1 cup brown rice
- 1 can light coconut milk
Instructions
- Preheat oven to 300F. Toast shredded coconut for about 8-12 minutes until golden.
- Place rice into a medium-sized pot. Add one can coconut milk (equal to 1 & 3/4 cups). Stir. Bring to a boil and then reduce heat immediately to low. Cover with lid and cook for about 25-30 minutes until most of the coconut milk is absorbed and rice is tender. Remove from heat, keep lid on, and let it “steam” for another 10 minutes or so. Stir in toasted shredded coconut.