Coconut Rice

COCONUT RICE

Combine in sauce pan:
1 cup basmati rice
1 cup chicken broth
1 cup coconut milk

cover with lid, bring to a boil, reduce heat to low and let cook for 20-30 minutes, until rice is cooked.

In the meantime: spread 1 cup of shredded coconut on a cookie sheet and toast in a 400 degree oven until just turning golden brown.

Stir 3/4 cup toasted coconut into the rice, sprinkle remaining coconut on top of rice before serving.

Optional: add juice of 1 lime to the rice before cooking.