Recipes

[DiAnne]

My neighbor, who is a fabulous cook, gave me this recipe this morning.  I don't know where she got but she used it with barbecued spare ribs last night.  I used to go with the Moroccan Salmon recipe that Lola posted.  It is sweet - you could almost make a dessert out of it. 

1/2 cup unsweetened shredded coconut
1-1/2 cups Jasmine rice, rinsed and drained
1 (14 oz) can coconut milk (not light)
1/4 cup sugar
1-1/2 t kosher salt
1-3/4 cups water

Toast coconut in dry skillet over med heat stirring until lightly browned. 

Combine the rice, coconut milk, water, sugar and salt in a med saucepan.  Bring to a boil over high heat stirring occasionally.  Reduce heat to a low simmer, cover and simmer until the rice is cooked (about 20 minutes).  Remove from heat and fluff with fork.  Cover and let stand for 5 minutes.  Transfer to a bowl and top with toasted coconut.