Shredded coconut adds crunch and sweetness to this rice.
- 2 cups basmati rice
- 1 cup water (or chicken broth)
- one 13 ounce can of coconut milk
- 1/2 cup toasted shredded coconut
In a medium pot, add the rice, water and coconut milk. Bring to a boil and simmer until all the liquid is absorbed, about 20-30 minutes.
Fluff rice with a fork, add the toasted coconut and stir to mix it in to the rice. Season with salt and pepper.