Toasted Coconut Rice - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basimati rice
2 cups water
1/4 teaspoon salt
2 scallions, thinly sliced

Preparation

Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
Garnish with reserved coconut and scallions.