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Author Notes: A quick side with a tropical feel. —Jinnie22
can coconut milk (you can definitely use the 'lite' if you prefer
cup dried unsweetened shredded coconut
cups jasmine rice
cup low sodium chicken stock
- In a saucepan with a tight fitting lid, bring the coconut milk and the chicken stock to a simmer.
- Add the coconut, rice, and salt, and bring back to a simmer, stirring.
- Place the lid on the pot, and turn heat down to low. Let simmer until liquid is absorbed and rice is tender, about 15-18 minutes.
- Add the zest and the juice of the lime, and stir. Add additional salt and pepper to taste.