This coconut rice dish is so easy to put together and has so much flavor and texture. My daughter, who loves coconut, really loved it. I toast almonds and coconut flakes and then incorporate them in separately. Great to serve alongside fish or chicken. It makes me feel like I’m in the Caribbean!
3 cups uncooked basmati rice
1 can coconut milk
1 3/4 cups water
1 teaspoon sea salt
1/4 unsweetened coconut flakes
1/4 cup almond slivers
Preheat the oven to 350°.
In a rice cooker or pot, combine rice, coconut milk, water and sea salt. If using a pot, cover the pot and bring liquid to a boil, then simmer for about 10 minutes.
In the meantime, place coconut flakes on a baking sheet and spread out in a single layer. Toast in the oven for 5 minutes or until light brown. Remove from oven and set aside.
In a pan, place almonds, and toast over medium high heat, constantly tossing almonds so they don’t burn. Set aside.
Once rice is cooked, add almonds and coconut flakes. Taste for seasoning and add salt if needed.