• 1 tablespoon extra-virgin olive oil
• ½ cup finely shredded unsweetened coconut
• 1 cup basmati rice
• 2 cups water
• ¾ teaspoon coarse salt
• 2 scallions, thinly sliced on the bias

1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
2. Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
3. Garnish with reserved coconut and the scallions.

Serves 4.