Categories: Sides
Ingredients
- 1 1/2 cups basmati rice
- 1 tbsp. coconut oil
- 1 tbsp. butter
- 1/3 cup flaked coconut
- 1 lime, zested and juiced
- 14 oz. can unsweetened coconut milk
- 1 1/4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro leaves and lime wedges
Directions
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Rinse rice in a fine-mesh sieve until water runs clear; drain well. Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and flaked coconut. Cook, stirring frequently, until rice is dry and coconut is fragrant, 2 to 3 minutes.
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Add lime juice; stir 30 seconds. Stir in coconut milk, broth, salt and lime zest. Bring to a boil. Reduce heat to medium-low; cook, covered, until rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork and sprinkle with pepper. Garnish with cilantro and lime wedges.