1 cup coconut milk
1 cup water
1 cup long grain white rice
2 tablespoons mustard seed
1/4 cup toasted flaked coconut*
1 teaspoon seasoned salt
- Combine water and coconut milk in medium sauce pan and bring to a boil; add rice, cover and reduce heat. Simmer for 20 minutes or until liquid is absorbed and rice is tender.
- Remove from heat. Stir in mustard seed, toasted flaked coconut and seasoned salt.
Makes 4 servings.
*To toast coconut flakes, spread on baking sheet and bake until lightly toasted, stirring often, about 3 to 5 minutes. Cool completely.
Recipe provided courtesy of National Pork Board.