Coconut Rice (Arroz de Coco)

Ingredients
Serves 4 as a side dish
2 cups long-grain white rice (Thai jasmine rice is an excellent choice)
1 tbsp butter
1 clove garlic finely chopped
1 tbsp. finely chopped white onion
1 cup grated, unsweetened coconut
1 cup canned milk (thick homemade coconut milk may be substituted)
2 cups water
1 tbsp finely chopped green onions (green part only)
salt to taste
 

Wash the rice in cold running water until water runs clear. In a medium heavy saucepan, over medium heat, melt the butter, then fry the garlic and chopped white onion until transparent, but uncolored. Stir in the rice, the grated coconut, salt to taste, the coconut milk and the water. Bring to a boil, cover tightly, lower heat and cook until liquid is dissolved and rice is tender, approximately 20 minutes. Let rest in pan, tightly covered for 10 minutes (can let rest for up to 30 minutes).

Fluff the rice with a fork, and place in serving plate or dish. Sprinkle with the chopped green onion and serve immediate

 

 

 

Brazilian Appetizers