Coconut Rice With Peas

• 2 tablespoons coconut oil
• 1 cup finely diced onion
• 2 cups long-grain rice, washed and drained
• 1/2 teaspoon salt
• 1 tablespoon grated ginger
• 1/2 cup coconut milk
• 1 cup cooked peas
• 3 tablespoons toasted coconut

1. Put coconut oil in a heavy saucepan over medium heat.
2. Add onion and let cook until softened and lightly browned, about 5 minutes.
3. Add rice, salt and ginger, and stir to coat.
4. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water.
5. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
6. Cook for 20 minutes, then turn off heat and let rest 10 minutes.
7. Fluff rice and stir in peas.
8. Transfer to serving bowl and garnish with toasted coconut.

coconut oil, onion, longgrain rice, salt, ginger, coconut milk, peas, coconut

Taken from cooking.nytimes.com/recipes/1014723 (may not work)