Martha Stewart's Recipe for Toasted Coconut Rice

In the January issue of Living, Marty suggested that this rice be served with the Shrimp Tikka Masala (recipe posted yesterday). She also suggested a side-dish of "honey-roasted eggplant with chiles", which I simply could not bring myself to make.

Ingredients:
- 1 teaspoon of extra virgin oil
- 1/2 cup of shredded coconut
- 1 cup basmati rice
- 2 cups water
- 3/4 teaspoon of coarse salt
- 2 green onions (a.k.a. scallions) thinly sliced on the bias

Heat the oil in a saucepan over medium heat and cook the coconut until brown , about 6 minutes. Set aside 2 tablespoons of the coconut, then stir the rice into the pot with the remaining coconut. Add water and salt and bring to the boil. Reduce the heat to simmer and cook covered until all of the water is absorbed (about 20 minutes). Garnish the rice with the reserved coconut and green onions.

This is pretty yummy rice, if you like coconut, and I like coconut. Of course, I like just about everything...except maybe honey-roasted eggplant with chiles.