1 3/4cupsnondairy milkor 1 14 ounce can coconut milk
In a dry skillet, toast the coconut over medium heat until lightly browned. Transfer to a plate to cool.
In a medium saucepan, combine the rice, milk, 1 3/4 cups water, sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and let cook until all the liquid is absorbed, about 20 minutes.