- Yield: 6 servings
- 2cups long-grain white rice
- 1 (14-ounce) can coconut milk (may use
- 2cups water
- 1teaspoon salt
- 1/4teaspoon freshly ground black pepper
- 1/2teaspoon ground coriander
- 1/4teaspoon ground cumin
- 1 bay leaf
- 1/4cup finely chopped flat-leaf parsley (leaves and tender stems)
- 1/4cup finely chopped fresh cilantro (leaves and tender stems)
- 1/4cup 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.