Roasted Coconut Rice

This rice dish has a Carribean flair. It makes for a beautiful bed underneath chicken, beef, or fish.

Servings: 4
Prep and cook time: 30 minutes

Ingredients:

2 teaspoons canola oil
1/2 cup unsweetened shredded coconut
1 cup long grain rice (not instant)
2 cups water
1 bay leaf
1 teaspoon cumin
1/2 teaspoon curry powder
3/4 teaspoon salt
1/2 cup raisins

Method:

In a medium non-stick saucepan, heat the coconut, dry roasting it over medium heat 4 to 5 minutes, stirring occasionally until golden. Remove and reserve.

Add the oil to the same pan and then add the rice and cook until golden. Add the water and the bay leaf, cumin, curry, and the salt. Cover with a lid and bring to a boil without peeking. You will see steam rising. Lower the heat to simmer and cook 10 minutes. Remove from the heat and let sit covered for 8 or so more minutes. Stir in the roasted coconut and the raisins and serve.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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