Rice is so lovable, and coconut milk takes rice into another dimension of adoration!
This coconut rice with toasted coconut makes a sweet and creamy partner to curried pork kebabs, sticky chicken wings, and roasted salmon with pineapple and jalapeños! Top with herbaceous cilantro and a squeeze of lime for a taste of absolute heaven. 
Coconut Rice with Toasted Coconut Recipe
Coconut Rice
Servings: 4 Servings
Ingredients
- 1 cup basmati or jasmine rice
- 1/4 cup water
- 14 oz full fat coconut milk (the fat is what makes it taste like coconut!)
- 1/2 tsp salt,
- 1 tsp sugar
- 1/3 cup shredded unsweetened coconut
Instructions
- Heat the oven to 350F and spread the coconut out in a single layer on a baking sheet. Bake for 3-5 minutes, or until lightly browned in spots. Remove from the oven and set aside.
- Rinse the rice in a sieve under running water until the water runs clear. Drain well and transfer to a medium heavy bottomed saucepan. Add the water, coconut milk, salt, and sugar and stir to combine. Bring to a low boil over medium-high heat, then reduce heat to low, cover, and cook for 20 minutes. Remove from the heat, fluff with a fork, then cover and let sit 5 mins more. Serve topped with the toasted coconut.
