Coconut Rice

Name: Coconut Rice
Yield: 8
Ingredients: 1 1/2 cup shredded coconut; 4 cups water; 1/4 cup butter or margarine; 1 small onion, thinly sliced; 2 tablespoons chopped fresh parsley; 1 clove garlic, minced; 4 sprigs of thyme; 1 cinnamon stick; 2 teaspoons salt; 1/2 cup chopped pecans (not too fine); black pepper to taste; 2 cups uncooked rice; 1 large tomato, seeded and chopped

1
1 1/2 cup shredded coconut
2
4 cups water
3
1/4 cup butter or margarine
4
1 small onion, thinly sliced
5
2 tablespoons chopped fresh parsley
6
1 clove garlic, minced
7
4 sprigs of thyme
8
1 cinnamon stick
9
2 teaspoons salt
10
1/2 cup chopped pecans (not too fine)
11
black pepper to taste
12
2 cups uncooked rice
13
1 large tomato, seeded and chopped

Ingredients

1
1 1/2 cup shredded coconut
2
4 cups water
3
1/4 cup butter or margarine
4
1 small onion, thinly sliced
5
2 tablespoons chopped fresh parsley
6
1 clove garlic, minced
7
4 sprigs of thyme
8
1 cinnamon stick
9
2 teaspoons salt
10
1/2 cup chopped pecans (not too fine)
11
black pepper to taste
12
2 cups uncooked rice
13
1 large tomato, seeded and chopped

Directions

1
Combine 1 cup shredded coconut with 4 cups water and let it come to a boil
2
Remove from heat and let it rest for 20 minutes
3
Strain the liquid to cook the rice
4
Squeeze out as much moisture from the coconut as possible
5
Melt butter and sauté onion until golden brown
6
Add chopped parsley, garlic, thyme, cinnamon stick, salt, pecans, and black pepper
7
Cook for 2-3 minutes
8
Add uncooked rice and cook for a few more minutes, stirring well
9
While this is cooking, bring the coconut liquid to a boil in another pot
10
Add tomato and remaining 1/2 cup coconut
11
Add the rice mixture and stir well
12
Season with salt to taste
13
Simmer until the rice is cooked
14
Serves 16 people
15
Makes 2 recipes.