Toasted Coconut Rice

1 tbsp salted sweet cream butter
1 tsp packed brown sugar
2 tsp kosher salt
2 cups jasmine rice (rinsed & drained well)
1 can coconut milk (shake well before pouring)
2 cups water
1/2 cup chicken broth or stock
1/2 cup sweetened coconut flakes (toasted)

1. rinse and drain rice in collander

2. Toast the coconut in a dry frying pan over medium heat, remove coconut from pan and put in bowl when it becomes lightly browned.

3. In a large sauce pan with a tight fitting lid, add brown sugar, salt and butter. cook over medium-high heat until dissolved.

4. Turn the heat to medium-high and add rice stirring to coat rice with mixture.

5. Add coconut milk, water, and chicken stock stirring occasionally until it comes to a boil.

6. Cover with tight fitting lid and lower heat to a simmer (medium-low heat) and cook 20 minutes stirring occasionally to prevent the rice from sticking to the pan.

7. Remove from heat and let stand covered for 10 minutes.

8. Stir in the toasted coconut before serving.

*Yields approximately 12 half cup servings. If you are watching your sodium intake either omit the salt or only use half the amount.

Great with low-calorie spicy shrimp or chicken skewers. A little high in calories for rice but it such a treat and truely yummy! ;-)

Submitted by: E. Bourne - Texas


Number of Servings: 12

Recipe submitted by SparkPeople user LIZARD1280.