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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.