Toasted Coconut Rice

By ruthg

This savory-sweet rice dish makes a natural side for the Brazilian pork chops. Rinse the dry rice until it runs clear to keep it from clumping.
Nutrition Information
Per serving: 469 cal; 13g total fat (11g sat); 8mg chol; 991mg sodium; 80g carb; 3g fiber; 7g protein

Ingredients

• RINSE:
• 2 cups dry jasmine rice
• MELT:
• 1 Tbsp. unsalted butter
• 1 Tbsp. brown sugar
• 1 Tbsp. chopped scallion whites
• 1 Tbsp. minced fresh garlic
• COMBINE:
• 1 ⁄2 cup low-sodium chicken broth
• 1 can coconut milk (5.46 oz.)
• 2 tsp. kosher salt
• 1 ⁄4 cup chopped scallion greens
• 1 ⁄4 cup chopped sweetened, shredded coconut, toasted

Details

Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Rinse rice in a sieve until water runs clear; drain.
Melt butter in a large saucepan over medium-high heat. Add brown sugar, scallion whites, and garlic; sauté until sugar melts, about 3 minutes. Stir in rice to coat.
Combine broth, coconut milk, and enough water to make 2 cups liquid; add to rice mixture. Bring rice to a boil, then reduce heat to medium-low and simmer, covered, 15 minutes. Remove rice from heat and let steam 5 minutes more; fluff with a fork.
Garnish rice with scallion greens and toasted coconut.