Toasted Coconut Rice
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(No Ratings Yet)This is a great dish to serve along side fish (Watermelon Salsa Halibut) or any kind of Asian, Indian (Indian Chicken with Yogurt Sauce) or Thai food (Thai Shrimp) because the sweet complements any kind of spicy meat. It looks so pretty on the plate with the golden coconut and is very fast and easy to make.
In a small skillet, on low to medium heat, toast 1/2 cup sweetened shredded coconut. Be careful not to burn it; as soon as the coconut starts to brown, reduce heat and stir frequently. Once browned, set aside.
In a saucepan with a tight fitting lid, combine:
1/2 cup shredded sweetened coconut
1 cup rice (I prefer jasmine, but any white rice is fine)
2 cups vegetable broth
Bring to a boil, cover, and reduce heat to simmer for 25-30 minutes. Turn off heat and allow to sit for another 5 minutes, before removing lid. Add toasted coconut and fluff with a fork before serving.
Serves 4
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[...] This is a great summer dinner. Halibut is such a light flaky fish and the dish looks so beautiful with the colorful watermelon and green onions. I love to serve this dish on a bed of spinach leaves or over my Toasted Coconut Rice. [...]
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