1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
1/4 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.