Ingredients

• 1 ½ cup jasmine rice, unwashed

• 1 Tbsp refined coconut oil

• One 14.5 oz can full fat coconut milk, shaken before opening

• 1 cup water

• Unsweetened shredded coconut, for garnish

• ½ cup cilantro, minced

• Juice and zest of 1 lime

• Salt to taste

Directions

1. In a heavy bottomed pan with a matching lid, heat the coconut oil on medium heat. Once it is melted, add the dry rice. Stirring frequently, allow the rice to toast until it is slightly golden and has a nutty, popcorn like smell.

2. Remove the pan from the heat, and stir in the rice and the shaken can of coconut milk. Combine, then add the lid and return it to heat. Once the liquid simmers, reduce the heat to medium low, and let this simmer for 10 minutes. Do NOT remove the lid, but you can shake the pan to stir.

3. Turn off the heat and move the pan to a not hot burner. Allow to sit (still, do NOT remove the lid) for another 15 minutes.

4. Open the lid and fluff the rice with a fork. Stir in the cilantro and lime juice. Taste and adjust for salt.

5. Plate the rice, and add shredded coconut to the top for garnish. Enjoy!