Rice with Coconut, Vanilla, Dates and Lemon

Makes 6 to 8 servings

Ingredients:

2 2/3 cups coconut milk (or mixture of coconut milk and soup stock or
water)
1 3/4 cups basmati rice
1 vanilla bean, split in half lengthwise
1/2 teaspoon salt (or to taste)
1 cup unsweetened shredded coconut
3/4 cup pitted dates, thinly sliced
1 1/2 teaspoons grated lemon zest
1/4 teaspoon fennel seeds, crushed
3 tablespoons fresh lemon juice

Preparation:

In a heavy 2-quart saucepan, combine rice with liquid and vanilla bean
and bring to full boil. Add salt. Reduce heat to low, cover and cook
15 minutes. Remove from the heat and let stand, covered for 10
minutes. Remove the vanilla bean.

Fluff the rice into a hot serving dish. Toss with dates, coconut,
lemon zest, fennel seeds and lemon juice to taste.