Chili-Lime Coconut Rice with charred scallion

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Turn the heat up, add the coconut rice, and cook until deeply browned and aromatic.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Serve warm, ideally with something to soak up the sauce.