1. Rub oil over bottom of regular-sized pot (needs a tight-fitting lid)
2. Add rice, coconut milk, water, salt, shredded coconut. Stir and set over high heat. Bring to low boil.
3. Immediately reduce heat to low (around #2 on your dial) and cover tightly with lid.
4. Allow to cook 1 hour, or until coconut-water has been absorbed by rice.
5. When all (or nearly all) coconut-water is gone, turn off heat, but leave covered on burner. Allow rice to sit another 5-10 mins, or until ready to eat. Rice stays warm for 1 hour or more
6. Fluff rice with a fork, and serve. If desired top with toasted coconut

To Toast Coconut:

Place desired amount of dry shredded coconut in frying pan over med-high heat and stir ("dry fry") until light golden brown.

1. Spread rice in flat baking pan and roast in 375 degrees oven until golden brown.

2. Stir occasionally, takes about 15 minutes.

3. Put rice in 1 1/2 quart casserole.

4. Add remaining ingredients.

5. Cover and bake at 350 degrees for 30 min.

1. Make in rice cooker or on stove according to directions.

1. In large skillet, saute onions and celery in butter until tender.

2. Stir in remaining ingredients, mixing well.

3. Spoon into casserole; cover tightly and bake at 375 degrees for 15-20 minutes.