Coconut Rice

Rinse the jasmine rice under cold water until mostly clear, then drain well.

Finely mince the garlic and grate the ginger.

Zest and juice the lime, keeping them separate.

Set everything within reach.

Heat coconut oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 30 to 45 seconds until fragrant, not browned.

Add the drained rice and toast for 1 to 2 minutes, stirring to coat the grains in the oil and aromatics.

Pour in the coconut milk, water, salt, and sugar. Stir once to combine.

Bring to a gentle simmer, then immediately reduce heat to low and cover with a tight-fitting lid.

Cook for 15 minutes without lifting the lid.

Remove from heat and let the rice rest, covered, for 10 minutes.

While the rice rests, toast the coconut flakes in a dry skillet over medium heat until deep golden and fragrant. Watch closely to avoid burning.

Fluff the rice with a fork. Add lime zest and lime juice, gently folding to combine.

Top with toasted coconut, herbs, and chili flakes or chili crisp. Serve immediately.