Yield: 4 servings

·         Add the rice to a medium bowl, cover with 2 1/4 cups water, and refrigerate overnight.

·         In a medium saucepan over high heat, combine the rice and water with the dried coconut and 1/2 teaspoon salt. Bring to a boil, cover the pot with a lid, reduce the heat to low, and cook for 50 minutes.

·         Remove from heat and steam with lid on for at least 10 minutes, then fluff with a fork before serving.

1 cup short-grain brown rice

1/4 cup dried unsweetened coconut

Coarse sea salt