Coconut and coriander pilaf

Instructions

1. Heat the oil in a large saucepan over medium heat. cook the onion, stirring, for 3 minutes or until softened. stir in the rice until well coated. Stir in ½ cup of coconut and 2¼ cups (560ml) water. season with salt and pepper and bring to the boil. reduce heat and simmer, covered, for 10-12 minutes or until the rice is tender and the liquid is absorbed
2. Meanwhile, toast the remaining coconut in a small frying pan over medium heat for 2 minutes or until golden.
3. Use a fork to stir the coriander through the rice. top with the toasted coconut to serve.