1 cup white rice
1 cup coconut milk (may not use all)
2 tablespoons mustard seed
1/4 cup toasted flaked coconut*
1 teaspoon seasoned salt
Cook rice according to package directions, substituting coconut milk for half of water for cooking.
Stir in mustard seed, toasted flaked coconut and seasoned salt.
* To toast coconut flakes, spread on baking sheet and bake until lightly toasted, stirring often, about 3 to 5 minutes. Cool completely.
This slightly sweet-flavored side dish goes well with Curry Barbecued Pork Ribs or Thai Pork Chops.
Calories 343 calories; Protein 6 grams; Fat 15 grams; Sodium 250 milligrams; Cholesterol 0 milligrams; Saturated Fat 12 grams; Carbohydrates 46 grams; Fiber 2 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com