recipe: coconutty rice

I made entirely too much rice the other night (haven't gotten the hang of the awesome new microwave cooker just yet), and I've been trying to get rid of it. I played around in the kitchen tonight with the stuff in my pantry and came up with this, which was so good I wanted to share.

2 cups cooked rice (I had long-grained white, but basmati or jasmine would be really good)
1/4 cup almonds, chopped coarse
1/4 cup cashew pieces
1/4 cup flaked coconut
Tbsp butter (could use oil, just to brown the nuts and such)
Tbsp minced garlic
1/2 c coconut milk
red pepper to taste

In a nonstick skillet
Brown the nuts a little in the butter.
Add the garlic and coconut and cook until the garlic softens and the coconut starts to look a little toasty.
Dump in the rice and stir it all up. Let a little moisture cook out before you add the coconut milk and pepper.
Cook a little longer, stirring, until the rice is sticky but not wet.

Enjoy! This was very filling (all that protein) and very good. Nutty, slightly sweet, a touch of heat and garlic.
I might try tossing in some shredded carrot next time I do this, near the end so it doesn't loose its crunch, or bleed orange.

I put the rest of my open can of coconut milk in the blender with some fresh chunked pineapple and some mango, and that was my dessert.

Ooo, and as I'm typing this, it's been suggested I try again with wild pecan rice, though I'd probably want to reduce the nuts if I did.