Cilantro Coconut Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3 cups basmati rice (20 ounces)
• 3/4 cup sweetened flaked coconut
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon finely chopped fresh jalapeno, including seeds (from 1 chile)
• 3 tablespoons vegetable oil
• 4 cups water
• 1 teaspoon salt
• 2 cups packed fresh fresh cilantro stems
• 4 scallions, chopped (1 cup)

Recipe

• 1 put oven rack in middle position and preheat oven to 350°f
• 2 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.
• 3 spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. cool completely.
• 4 cook ginger and jalapeño 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. 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 to 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 2 tablespoons 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.