There's not much else to say about this rice expect that it was so, so, so good! I'm not kidding - I really loved it. I used Jasmine rice instead of basmati. I love the sweetness of the coconut in this rice and the freshness of the ginger, jalapenos, cilantro, and scallions. Pair this with Coconut-crusted Chicken and you've got a very coco-nutty meal :)
Cilantro Coconut Rice
1 1/2 cups (10 ounces) basmati (or jasmine) rice
scant 1/2 cup sweetened flaked coconut
1 Tablespoon finely chopped peeled fresh ginger
2 Tablespoon finely chopped fresh jalapeno, including seeds
2 Tablespoons vegetable/Canola oil
2 cups water
1 teaspoon salt
1 cup packed fresh cilantro
3 scallions, chopped
1. 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. (I did not do 30 minutes...maybe 10).
2. Spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.
3. Cook ginger and jalapeno in 1 Tablespoon 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.
4. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.
5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining Tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.
7. Add cilantro mixture to cooked rice and stir gently until combined well.
Source: Adapted from APPLE A DAY, originally from Gourmet, found on Epicurious.com