Coconut Rice Pilaf with fresh thyme

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the coconut rice, and cook until deeply browned and aromatic.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Plate it up while hot and pass extra at the table.