We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.
Recipe information
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
Step 3
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Step 4
Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Step 5
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
Step 6
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
Step 7
Add cilantro mixture to cooked rice and stir gently until combined well.
