Cilantro Coconut Rice

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

Ingredients:

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

Directions:

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