Coconut rice

This is easy and nice; it goes well with many warm-weather foods.

INGREDIENTS:

• 2 cups jasmine rice
• 3 cups water
• 2 oz. shredded, unsweetened coconut
• 2 bay leaves

DIRECTIONS:

1. Rinse and prepare the rice according to the directions on the package, adding bay leaves before cooking.
2. Meanwhile, put the coconut in a skillet. Roast on medium-low heat, turning constantly, until it begins to turn golden-orange.
   
3. The instant the coconut is golden-orange, remove it from the heat and set aside until the rice is done.
4. Remove the bay leaves from the rice; stir in the coconut. Serve immediately.