Easy Coconut Rice

If you like the flavor of coconut, this coconut rice is a killer side dish. It is about two minutes more work than normal rice, and it is a great change of pace because the rice goes from being the neutral canvas for other components to stealing the show. My family loves it with black beans and slices of avocado and mango, or pan-fried plantain slices.

The recipe uses both coconut milk and unsweetened dried coconut to give a very intense, flavor and unexpected texture. You can easily make it a day ahead and reheat it in the microwave. It works well with jasmine rice for a Thai or Vietnamese meal (see the picture above) or with basmati rice for Indian or Caribbean cuisine.