1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes. 2. Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. 3. Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes. 4. Garnish with reserved coconut and scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
