Coconut Cilantro Rice

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Serves 10 (yeah no duh - it was a huge recipe! You can cut it in half)

3 cups basmati rice
3/4 cup flaked coconut
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped jalapeno or hot pepper
3 tbsp vegetable oil
4 cups water
1 tsp salt
2 cups cilantro sprigs
4 green onions, chopped

Wash rice in several changes of cold water, until the water is almost clear. Soak rice in cold water 30 minutes (you can skip this, but don't skip washing the rice!)

Spread coconut on baking sheet and toast.

Cook ginger and jalapeno in 1 tbsp oil in saucepan, stir until chili is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 tsp salt - bring to boil, covered. Reduce heat to low and cook, covered about 12-15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice and transfer to large bowl and fluff.

While rice cooks, pulse together coconut, cilantro, scallions, remaining 2 tbsp oil and remaining 1/2 tsp salt in food processor until finely chopped. Add mixture to rice and stir gently.

You will have a hard time stopping eating this.

- From Gourmet magazine

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