Caribbean Coconut Rice Pilaf

• 4 teaspoons butter
• 1 cup green onions -- sliced thin
• 2 teaspoons fresh garlic
• 4 tablespoons fresh ginger -- minced
• 4 cups Basmati rice
• 2 each Carrot -- julienned
• 2/3 cup Golden raisins
• 1/2 cup shredded coconut -- lightly toasted
• 3 cups coconut milk
• 2 cups chicken broth

1. Preheat oven to 375 F degrees.
2. Place rice, garlic, coconut milk, and chicken broth in 9x13 baking dish. Season with salt and pepper. Cover dish tightly with foil and place in pre-heated oven. Bake until all liquid is absorbed, usually about 45 minutes.
3. Meanwhile, in a heavy saucepan over medium heat, melt butter. Add scallion, carrot, ginger, and raisins. Stir gently and cook until softened slightly.
4. When rice is cooked, let rest for 10 minutes, then gently remove foil. Be careful as steam will escape and can burn! Stir in carrot and scallion mixture and check for seasoning with salt and pepper. Top with toasted coconut.

butter, green onions, fresh garlic, fresh ginger, basmati rice, carrot, golden raisins, shredded coconut lightly, coconut milk, chicken broth

Taken from www.epicurious.com/recipes/member/views/caribbean-coconut-rice-pilaf-52164801 (may not work)