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1 cup basmati rice

1 tablespoon coconut oil

1 teaspoon butter

¼ cup flaked coconut

1 cup coconut milk

1 cup chicken broth

salt, to taste

1 lime, zested and juiced

ground black pepper, to taste


Rinse rice until the water runs clear; drain.

Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt, and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes.

Remove from heat and keep covered for 5 minutes. fluff with fork and season with pepper.