Potato Choka with Pepper Jack Cheese /Coconut -Cilantro Rice

The other dish I made was Coconut- Cilantro rice:

I have modified this recipe also.

I did not use green onions. I did not make paste of coconut, cilantro, nor did I toasted the coconut. I used coconut milk to cook the rice instead of water and then I fried the fresh scraped coconut along with ginger and green chilies. And the best thing I did was I squeezed some fresh lime over the rice and boy it added a refreshing flavor to the rice.

Cynthia's recipe:
Coconut-Cilantro Rice

Ingredients

3 tablespoons vegetable oil, divided
(1st use ? 1 tbsp to sauté ginger and chillies)
(2nd use ? 2 tbsp to make coconut-cilantro paste)
2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped chili
3 cups basmati rice, washed
4 ¼ cups water
Salt to taste
1 cup freshly grated coconut, toasted
2 cups fresh cilantro, chopped
4 green onions sliced thinly (white and green parts)

Method

1. Heat 1 tablespoon oil in sauce pot and gently cook the ginger and chili stirring until softened (about 1 minute)
2. Add rice to pot and stir (about 30 seconds)
3. Add water and salt to taste, cover and bring to a boil
4. Reduce heat to simmer when you begin to see the surface of the rice (within 5 ? 6 mins). Cook covered for 20 minutes or until all the moisture is absorbed.
5. Meanwhile, heat a pan on medium heat and toast the grated coconut until golden brown (about 10 ? 12 minutes)
6. Remove pan from heat and let coconut cool completely
7. Place cilantro, coconut and remaining oil in a food processor or pound and grind to a paste using a mortar and pestle. Add salt to taste