- 1 cup white rice, long grain
- 2 cups Ocean’s Halo Thai Coconut Broth
- 1⁄4 cup shredded coconut
- Preheat oven to 350F. Place coconut on a baking tray and toast for 3-5 minutes until golden brown, checking frequently. Set aside.
- Pour Thai Coconut broth into a saucepan. Bring to a boil and add rice and coconut. Reduce heat to low simmer, cover and cook for 20 minutes. Turn off heat and let sit 10 minutes. Fluff rice with a fork before serving.