• 1 ½ cups long grain rice
  • 1 cup coconut milk* (not cream of coconut)
  • 1 ½ cups water
  • 1 clove garlic, minced (*omit if you would rather have sweeter, rather than savory/sweet rice)
  • 2 Tablespoons oil (or butter may be used)
  • dash of salt
  • Toasted coconut
  • Coconut milk, rice, coconut toasted, water or chicken broth; depends on what your desire is

In a heavy saucepan, heat the oil (or butter) over medium heat.  Add the garlic and cook for about one minute.  Next, add the rice and cook for another minute, stirring constantly.    Add coconut milk, salt and water, bring to a boil.  Stir, then reduce heat, cover and cook for about 20 minutes, until the rice is tender and the liquid has all been absorbed.  When plated and ready to serve, sprinkle toasted coconut on top.

*If you do not have coconut milk, you can add 1 teaspoon coconut extract to whole milk.  I also like to toast coconut, add it to the milk, and then remove with a spoon before adding the milk to the rice.