Coconut Rice

First, rinse the rice thoroughly by placing in a sieve and rinsing with cold water. Rinse until the water becomes clear. (You can also do this by placing the rice in a bowl, filling with water, and rinsing until the water is clear.) Set aside for later.

Place two tablespoons of avocado oil in a medium-sized saute pan over medium heat. Once smoking, add the onion and garlic, and sprinkle with some salt. Cook until the onion has softened (about 5 minutes).

Add the rice and coconut shreds. Stir so that everything is mixed. Toast in the pan until some of the coconut shreds start to brown slightly (about 5 - 8 minutes).

Add the coconut milk and 2 cups of water, making sure all the rice is evenly covered. Add a tsp and a half of kosher salt, or until the liquid tastes like a salty coconut sea. Cover, and reduce the temperature to low. Keep covered for 15 minutes, or until the rice has soaked in all the liquid.

When done, take off the heat. Serve and enjoy!