Coconut Rice

1/4 cup DaVinci Gourmet Coconut Classic Syrup
1 cup uncooked Basmati rice
2 teaspoons sesame oil
2 cloves fresh garlic, minced (or 1 teaspoon chopped garlic in a jar)
1 teaspoon salt
2 tablespoons Chopped fresh cilantro
1/4 cup unsweetened macaroon (shredded) coconut
3 sprigs cilantro, if desired, for garnish
1 3/4 cups Water

In a 2-quart heavy pot with lid, combine water, syrup, rice, oil, garlic
and salt. Bring to a boil and stir frequently for 2 minutes while rice
continues to boil. Turn heat down to low and cover. Stir often to prevent
sticking. Cook on low for about 15 minutes, or until liqud is absorbed and
the rice is firm to the bite. While the rice is cooking, toast the
shredded coconut in a separate pan over medium heat until lightly browned,
stirring constantly (this takes about 2 minutes). Once toasted, transfer
the coconut to a paper towel to cool. Remove rice from heat, and fluff the
rice using a slotted spoon. Stir in chopped cilantro and toasted coconut,
and transfer to serving dish. Garnish with sprigs of cillantro.

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