Toasted Coconut Cilantro Rice

1. 1

   Put oven rack in middle position and preheat oven to 350u00b0F.

2. 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. 3

   Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn't burn, then cool completely.

4. 4

   Cook ginger and jalapeno in 1 tsp 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 1/4 tsp 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. 5

   Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

6. 6

   While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.

7. 7

   Add cilantro mixture to cooked rice and stir gently until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.