Arroz com coco tostado – na Instant Pot ou no fogão

Ingredientes

• 1 cup shredded coconut flakes (sweetened or unsweetened (see note))
• 2 tbsp butter
• 1/4 onion (yellow or sweet, diced)
• 2 cups long-grain white rice
• 1 13.5 oz can coconut milk (unsweetened)
• 1 1/2 - 2 cups water (depending on cooking method)
• 1 tsp kosher salt
• chopped green onions (optional topping)

Modo de preparo

1. 1

   In a skillet over medium-low heat, cook the shredded coconut until lightly brown, about 5 minutes. Remove from heat and set aside.

2. 2

   --- Instant Pot Instructions ---

3. 3

   Turn Instant Pot to saute. Melt butter and cook onion until soft and translucent, 3-5 minutes.

4. 4

   Stir in rice for 30-60 seconds, coating each granule in butter.

5. 5

   Add coconut milk, 1 ½ cups of water, and salt.

6. 6

   Close the lid and turn the venting knob to "Sealing." Select the "Rice" function (will cook for ~20 minutes). After cooking, let pressure release naturally for 10 minutes (don't open the lid or move the venting knob). Move knob to "Venting" and open the lid once steam has escaped.

7. 7

   Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.

8. 8

   --- Stovetop Instructions ---

9. 9

   In a medium sauce pan melt butter over medium heat. Add onion and cook until soft and translucent, 3-5 minutes.

10. 10

    Stir in rice for 30-60 seconds, coating each granule in butter.

11. 11

    Add coconut milk, 2 cups of water, and salt.

12. 12

    Bring the rice to a simmer, then cover with a lid and reduce heat to low. Cook for 20 minutes (don't open the lid). Remove from the heat and allow to stand for 5-10 minutes with the lid on.

13. 13

    Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.