I tried this recipe for the first time a couple weeks ago at a family gathering. It was so good! My mom got this recipe from Epicurious. This recipe does take some work and time, but it's worth it. You can serve this rice with a lot of different dinner dishes!
3 cups bastami rice
3/4 cup sweetened flaked coconut
1 T finely chopped peeled fresh ginger
1 T finely chopped fresh jalapeno including seeds
3 T vegetable oil
4 cups of water
1 tsp salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)
Put oven rack in middle position and preheat oven to 350
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
Spread coconut in a shallow baking pan and toast in over, stirring occasionally, until pale golden. Cool completely
Cook ginger and jalapeno in 1 T 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 1/2 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed.
Remove from heat and let stand, covered for 5 minutes. Fluff rice with fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, ad remaining 2 T oil and 1/2 tsp sat in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.