Toasted Coconut Brown Rice

Ingredients:

• 1 can Thai coconut milk, shake well before opening
• 1 c water
• 1 c brown rice
• 1 1/2 t kosher salt
• 1 c shredded coconut (sweetened)
• 1/2 cilantro (optional)

Directions

Preheat oven to 350 degrees F.  

In medium sauce pan, combine coconut milk, water and salt and bring to a boil.  Add rice.  Cover.  Reduce heat and simmer for about 45 minutes or until all the water is absorbed

Arrange shredded coconut on baking sheet in one layer.  Bake at 350 degrees F for about 10  minutes or until coconut is lightly browned.  When ready to serve, add toasted coconut and cilantro to rice and mix thoroughly.