SWEET AND SALTY COCONUT RICE

• active time: PREP TIME: 10 minutes TO
• total time: PREP TIME: 10 minutes TO

Ingredients

½ cup unsweetened shredded coconut

1½ cups jasmine rice, rinsed and drained

1 (14-ounce) can coconut milk (full-fat, not light)

¼ cup sugar

1½ teaspoons kosher salt

Directions

In a dry skillet, toast the coconut over medium-low heat, stirring,

until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (if you leave it in the skillet it might burn).

In a medium saucepan, combine the rice, coconut milk, 1¾ cups water (1 empty coconut milk can fulll), sugar, and salt and bring to a boil over high heat, stirring occasionally. Reduce the heat to a barely bubbling simmer, cover, and simmer until the rice is cooked and the liquid is absorbed (there may be a bubbly layer of coconut cream on top of the cooked rice, so poke through it to make sure the rice is cooked), about 20 minutes. Remove from the heat and fluff with a fork, re-cover the saucepan, and let stand for 5 minutes.

Transfer to a serving bowl and top with the toasted coconut.