Makes 4-6 servings. Difficulty
2 Tablespoons canola oil 2 cups basmati rice 2 cups gf Chicken Stock 1 14oz. can lite coconut milk 1 teaspoon salt 2 Tablespoons unsweetened shredded coconut
Heat canola oil in a large saucepan over medium high heat. Add the rice and saute for 1 minute. Stir in the chicken stock, coconut milk and salt. Bring to a boil. Cover, reduce heat and simmer for 20 minutes or until the liquid is absorbed. Using a fork, stir in the shredded coconut. Serve.