Recipe(tried): Coconut Rice

This recipe is one I modified from Bon Appetit. The original recipe called for making some wild rice first (using 1 cup uncooked), setting it aside and then stirring it into the cooked Coconut Rice when it's finished. It also included a recipe for Baby Bok Choy.

I decided to just make the Coconut Rice and it came out wonderfully delicious. (and made a lot) I used dried very coarsely grated unsweetened coconut and lite coconut milk.

COCONUT RICE

2 Tablespoons extra-virgin olive oil
2 cups jasmine white rice
1 1/2 cups water
1 teaspoon salt
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/4 cup coarsely grated fresh coconut or 1/4 cup dried unsweetened flaked coconut
1 Tablespoon sugar

Heat oil in heavy large saucepan over medium-high heat. Add jasmine rice, stir 2 minutes.

Add 1 1/2 cups water, 1 teaspoon salt, coconut milk, coconut and sugar. Bring to a boil. Reduce heat, cover and cook until rice is tender, about 15 minutes.