¼ cup unsweetened flaked coconut
2/3 cup unsweetened coconut milk, cream spooned off and saved for another use.
1 1/3 cups water
1 cup long-grain rice
1 Tablespoon minced ginger
½ teaspoon salt
In a small skillet, toast coconut over medium heat, stirring often, until lightly browned, about 3 minutes. Set aside.
In a 2 quart saucepan, combine coconut milk, water, rice, ginger, and salt. Bring to boil over high heat.
Reduce heat and simmer uncovered until holes form on the surface of the rice, about 6 minutes.
Cover and continue to simmer undisturbed until all liquid is absorbed, about 10 minutes.
Fluff rice with a fork.
Serve topped with toasted coconut.
Serves 4
Photo Credit – CC BY-NC by planningqueen
