- Yield 6 servings
Coconut and rice are a classic combination in Latin American cuisine.
- 2 cups long-grain white rice
- 1 (14-ounce) can coconut milk (may use
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 bay leaf
- 1/4 cup finely chopped flat-leaf parsley (leaves and tender stems)
- 1/4 cup finely chopped fresh cilantro (leaves and tender stems)
- 1/4 cup unsweetened coconut flakes, toasted
- In a Dutch oven, combine rice, coconut milk, water, salt, pepper, coriander, cumin and bay leaf; stir well. Bring to a rolling boil over medium-high heat. Cover, reduce heat to low, and simmer, undisturbed, 20 minutes, or until rice is dry and fluffy. Remove bay leaf and fluff rice with a fork. Sprinkle with parsley, cilnatro and coconut flakes.
Note: To toast coconut flakes, place them in a dry skillet and stir over medium-low heat until golden (3 to 4 minutes).
Reprinted from The New Southern Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.