Simple & Delicious Toasted Coconut Rice 🥥

 This simple tropical rice is
delicious and restaurant quality.

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a Dutch oven (or stock pot) over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut, in an even layer, onto the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. If desired, transfer to a very large serving or casserole dish. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes ten 1 cup servings.

Note: This simple Toasted Coconut Rice recipe makes lots! It's perfect to bring to a potluck gathering and pairs very nicely with barbecued meats, vegetables, seafood, Thai and Hawaiian dishes.