Prep time: 20 minutes
1 cup jasmine or basmati rice
⅓ cup of full-fat coconut milk
1 cup of water
¾ teaspoon kosher salt
1 ½ tablespoons of lime juice (increase if desired)
1 tsp shredded coconut
Rinse rice 3-4 times under lukewarm water. Add rice to saucepan and combine with coconut milk, water and salt and stir.
Bring rice and liquids to a boil, uncovered.
Reduce heat to low and cover. Cook rice for 8-9 minutes, until water is absorbed by rice.
Turn off heat completely and remove saucepan from burner. Allow rice to sit for about 10 minutes.
Uncover the saucepan, and spread the coconut cream that has formed on top throughout the rice by fluffing with a fork.
Add lime juice to rice and stir again.
Add shredded coconut to rice and serve.