Directions:

1. Preheat oven to 350°F. Spread coconut on a baking sheet in a single layer. Toast in the oven until golden brown around the edges – approximately 8-10 minutes. Remove from oven. Reserve.
2. Melt butter in an ovenproof 3-quart saucepan with lid over medium heat. Add basmati rice and sauté until lightly golden in color – approximately 3-4 minutes.
3. Add stock, coconut milk, brown sugar, and salt. Bring to a boil, then reduce heat to a simmer. Cover and place 3 quart saucepan with lid in heated oven and cook until rice is tender – approximately 20 minutes.
4. Remove from the oven and let rest, covered, for 5-10 minutes. Garnish rice with toasted coconut.