3 cups of Coconut Milk
2 cups of Rice (Jasmine or Basmati)
1 teaspoon of Kosher Salt
1 teaspoon of Coconut Oil
2 tablespoons of dry, shredded Coconut
Add coconut oil to the pot used to prepare the rice, and cover bottom and lower half. Add rice, shredded coconut, milk and salt to pot and bring to a boil over medium heat, stirring occasionally to prevent rice on bottom from burning or sticking.
Once the coconut milk boils, lower heat to lowest sitting to simmer, while covered, in the pot for 15-20 minutes. Looking for all the liquid to have been evaporated and/or absorbed by the rice at the bottom. When ready, turn off the heat and let sit for 5-10 more minutes, until ready to serve.