This rice was fantastic! We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor. It was the perfect accompaniment to a shrimp and mango salad. I scaled down this recipe from the one posted at epicurious.

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Chris says:

Hey, come here and taste this!

Lisa says:

Whoa, that’s awesome… the toasted coconut adds a nice crunch.

Chris says:

It does — I was a little leery about using the sweetened coconut, but it didn’t end up making the rice overly sweet.

Lisa says:

So it’s basically just the rice, coconut, and cilantro?

Chris says:

Pretty much… the rice is cooked with some ginger and jalapeño, and then you just stir in the rest after it’s cooked. Really easy. Some reviewers suggested cooking the rice with a little coconut milk to add even more flavor, but I like it as is.

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Toasted Coconut Cilantro Rice
1 cup basmati rice
1/4 cup sweetened flaked coconut
1 tsp finely chopped peeled fresh ginger
1 tsp finely chopped fresh jalapeño including seeds
3 tsp vegetable oil, divided
1 1/3 cups water
1/2 tsp salt
2/3 cups packed fresh cilantro sprigs
2 scallions, chopped (1 cup)

Put oven rack in middle position and preheat oven to 350°F.
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn’t burn, then cool completely.
Cook ginger and jalapeño in 1 tsp oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/4 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.

3 Servings