“Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  2. Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
  3. Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
  4. Garnish with reserved coconut and scallions.

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