Garlic Coconut Rice with Tomato and Lemon

1Rinse the basmati rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, add the rinsed rice and water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water (2 cups) is absorbed.

2In a separate pan, toast the dry coconut flakes (½ cup) over medium heat until lightly golden and fragrant. Set aside.

3In a large skillet, heat some oil over medium heat. Add the minced garlic (4 cloves) and sauté until fragrant.

4Add the diced tomatoes (2) to the skillet and cook until they soften.

5Once the rice is cooked, fluff it with a fork and add it to the skillet with the tomatoes (2) and garlic (4 cloves).

6Stir in the toasted coconut flakes (½ cup) and season with salt to taste.

7Squeeze the juice of the lemon over the rice and grate some lemon zest on top.

8Mix everything well and let it simmer for a few more minutes to combine the flavors.

9Serve the garlic (4 cloves) coconut rice with tomato and lemon hot, garnished with fresh herbs if desired.