Toasted Coconut Rice

1. 1

   Heat a saucepan over medium-high heat. Add cardamom; cook, stirring constantly, until fragrant (about 15 seconds). Transfer to a small bowl.

2. 2

   Add coconut to pan; cook, stirring constantly, until fragrant and just beginning to brown (about 2 minutes). Add to cardamom.

3. 3

   Add oil and garlic to pan. Saute, stirring often, just until garlic is fragrant but not browned (about 20 seconds). Stir in rice; saute 3 minutes. Stir in reserved coconut mixture, water, and salt; bring to a simmer. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed. Fluff with a fork. Add butter, stirring gently until melted. Stir in cilantro.

* Per serving · 4 servings · Values may vary.