Island Rice with Cumin and Coconut

By Tiller

Too often, rice is just a backdrop for something else. This delicious variation stands on it's own and offers great flavor, if you have any left over, try tossing it with a little vinaigrette the next day for a salad.

Ingredients

• 1 tbsp unsalted butter
• 2 shallots, minced
• 1 cup long-grain white rice
• 2 tsp cumin
• 1/4 cup shredded, unsweetened coconut
• 1 3/4 cup chicken broth
• 1/4 cup raisins
• 2 tbsp chopped fresh parley
• Salt & pepper

Preparation

Step 1

Melt the butter in a med saucepan over med heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes. Add the coconut, broth and raisins and bring to a boil. Cover and cook over low heat until all the liquid is absorbed , 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.