Toasted Coconut Cilantro Rice

• 1 cup basmati rice
• 1/4 cup sweetened flaked coconut
• 1 tsp finely chopped peeled fresh ginger
• 1 tsp finely chopped fresh jalapeno including seeds
• 3 tsp vegetable oil, divided
• 1 1/3 cups water
• 1/2 tsp salt
• 2/3 cups packed fresh cilantro sprigs
• 2 scallions, chopped (1 cup)

1. Put oven rack in middle position and preheat oven to 350u0b0F.
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.
3. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn't burn, then cool completely.
4. Cook ginger and jalapeno in 1 tsp 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 1/4 tsp 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.
5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.
7. Add cilantro mixture to cooked rice and stir gently until combined well.

basmati rice, coconut, fresh ginger, fresh jalapeufo including seeds, vegetable oil, water, salt, cilantro sprigs, scallions

Taken from www.epicurious.com/recipes/member/views/toasted-coconut-cilantro-rice-50048349 (may not work)