The secret to the maxed-out flavor of this coconut brown rice dish?
Coconut in three formsmilk, oil and shredded.
Add shallots and cook, stirring often, until starting to brown, 4 to 6 minutes.
Photo: Jacob Fox
Add coconut and cook, stirring often, until golden brown, about 2 minutes.
Transfer to a plate with a slotted spoon and sprinkle with a pinch of salt.
Add rice to the pot and stir to coat.
Add coconut milk, water and the remaining 1/2 teaspoon salt.
Bring to a boil.
Remove from heat and let stand, covered, for 10 minutes.
Fluff with a fork.
Serve the rice topped with the toasted coconut and shallots.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
