1c jasmine rice, uncooked
1/2c unsweetened, shredded coconut, toasted
1/4c sliced almonds, toasted
2 limes, zested and juiced
1 small shallot, minced (about 2 tbsp)
2 tbsp Vinesation Coconut White Balsamic
3-4 tbsp Vinesation Persian Lime Olive Oil
big pinch of sea salt
Cook the rice. If using a rice cooker, follow manufacturer's instructions. On the stovetop, pour the rice into a medium saucepan. Add 1 2/3 c water. Bring water to a nice boil then reduce to a simmer and cook, covered tightly, for 15-20 min., until the liquid is absorbed. Allow the rice to rest, covered, for at least 5 min. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside.
To toast the coconut and almonds, spread in a single layer on a baking sheet and bake at 350° for 2-4 min., watching carefully so not to burn. Once cooled, toss with the lime zest and set aside.
In a small bowl combine the lime juice (about 1 tbsp), minced shallot, coconut (or plain) vinegar, lime (or plain) olive oil and a big pinch of sea salt. Whisk for about 5 min. to emulsify ingredients. Pout eh vinaigrette over the rice and fold gently with a rice paddle or rubber spatula to combine. Add the coconut, almonds, and lime zest mixture and fold in gently to combine.
Serve warm, room temperature, or chilled.