Step 1

Rinse the rice well in a sieve until the water runs clear. Be sure to let it drain really well and shake out any excess water.

Step 2

Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add it to the pan. Set the limes aside to juice later.

Step 3

Stir then set the heat to medium-high. As soon as it starts to bubble, just before it reaxhes a boil, turn the heat to low and cover with a tight fitting lid. Cook for 10 minutes then turn off the heat and leave it alone for another 10 minutes. Do not open the lid at all during this time.

Step 4

While you are waiting put the shredded coconut in a small pan (just dry, no need for any oil) and toast it over medium low heat. Keep it moving and remove from the heat as soon as it's starting to turn golden brown. It will only take a couple of minutes. Don't leave it alone during this time as it can burn very quickly.

Step 5

Remove the lid from the rice. Squeeze over the juice from the 2 limes and fluff it up with a fork. Then add the optional cilantro and give it a quick stir through with the fork.

Step 6

Sprinkle some of the toasted coconut over each serving of rice.