Ingredients
1 cup basmati rice
1/4 cup sweetened flaked coconut
1 tsp finely chopped peeled fresh ginger
1 tsp finely chopped fresh jalapeño 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)
Preparation
Put oven rack in middle position and preheat oven to 350°F. 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. 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. Cook ginger and jalapeño 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. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped. Add cilantro mixture to cooked rice and stir gently until combined well.
