COCONUT RICE

SERVES 6

If you’re looking for an alternative to plain white rice, try this coconutty variation: I add a small amount of toasted sweetened coconut flakes to uncooked jasmine rice, then replace some of the water with coconut milk. The fat can often rise to the top of a can of coconut milk, so I shake it vigorously to emulsify before opening. This rice is great with the Sweet and Spicy Scallops (here) or Black Pepper Steak (here).

2 tablespoons extra-virgin olive oil

2 tablespoons sweetened coconut flakes

2 cups jasmine rice

1⅓ cups water

1 (13.5-ounce) can full-fat coconut milk, shaken

Generous pinch kosher salt

Grated zest and juice of 1 lime

Heat the olive oil in a large saucepan over medium heat. Add the coconut flakes and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the rice and toast for 1 minute. Pour in the water, coconut milk, and a generous pinch of salt, stir to combine, and bring to a boil. Reduce the heat to low, cover, and cook until the rice has absorbed all the liquid, 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Uncover, fluff with a fork, and stir in the lime zest and juice. Serve right away.