Cilantro Lime Rice with Coconut Char

Rinse basmati rice under cold water until it runs clear, about 30 seconds. Drain well and set aside.

Dice the yellow onion. Mince the garlic cloves. Roughly chop the cilantro, separating leaves and tender stems.

Cut the lime in half. Juice one half (about 2 tablespoons) and cut the remaining half into wedges for serving.

In a medium saucepan, heat 2 tablespoons coconut oil over medium heat until shimmering, about 1 minute.

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, until fragrant but not browned.

Add the drained rice to the pot and stir to coat every grain in the oil. Toast for 2 minutes, stirring constantly.

Pour in 2.25 cups water and add the salt. Stir once to combine, then bring to a rolling boil over high heat.

Reduce heat to the lowest setting, cover the pot tightly, and simmer for 15 minutes. Do not lift the lid.

Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork.

In a small skillet, heat the remaining 1 tablespoon coconut oil over high heat until it shimmers and begins to turn amber, 1-2 minutes. Watch carefully—it should smell nutty and toasted but not burned.

Immediately pour the hot charred coconut oil over the fluffed rice. Fold gently to distribute the smoky flavor throughout.

Add the chopped cilantro, lime juice, and half the lime wedges to the rice. Toss gently to combine.

Taste and adjust seasoning with more salt if needed. Serve immediately with the remaining lime wedges on the side.