Cooking Instructions
- 1
Spread shredded coconut on top of parchment or silpat on a baking tray. Bake at 375° for approximately 10 minutes. Shake every few minutes and toss around coconut to avoid burning. Keep an eye on it!
- 2
Bring coconut milk to a simmer. Add rice and sugar. Bring back to a simmer. Cover. Simmer 15 minutes. Remove from heat and do not remove lid. Let steam for 5 minutes. Fluff with fork
- 3
Variations; Lime, cilantro, ginger, lemon, applewood seasoning, dried ranch or sriracha, jasmine rice, coconut extract, shallots, basil, parsely, scallions, leeks, chives, cayenne, black pepper,
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Translated from Cookpad Mexico
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