Coconut Rice

1. 1

   In a 2-quart heavy pot with lid, combine water, syrup, rice, oil, garlic and salt.

2. 2

   Bring to a boil and stir frequently for 2 minutes while rice continues to boil.

3. 3

   Turn heat down to low and cover.

4. 4

   Stir often to prevent sticking.

5. 5

   Cook on low for about 15 minutes, or until liquid is absorbed and the rice is firm to the bite.

6. 6

   While the rice is cooking, toast the shredded coconut in a separate pan over medium heat until lightly browned, stirring constantly (this takes about 2 minutes).

7. 7

   Once toasted, transfer the coconut to a paper towel to cool.

8. 8

   Remove rice from heat, and fluff the rice using a slotted spoon.

9. 9

   Stir in chopped cilantro and toasted coconut, and transfer to serving dish.

10. 10

    Garnish with sprigs of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.