Coconut Rice - Brazil

1 Tbsp. butter
1 tsp. brown sugar
2 tsp. kosher salt
2 C. jasmine rice, washed and drained
1 14 oz. can of coconut milk
2 C. water
1/2 C. chicken broth
1/4 C. sweetened coconut flakes (optional)
Rinse jasmine rice, drain for 15 minutes. Melt butter in a saucepan over medium heat. Add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains are coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. Stir rice occasionally to prevent sticking. Remove pan from heat, but do not open lid. Let sit for 10 minutes. While rice is cooking, toast coconut flakes in a dry skillet as soon as flakes are golden brown, about 2 minutes. Sprinkle coconut over rice. Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.