1 cup jasmine rice
½ cup toasted coconut chips, (like Hungry Buddha)
¼ cup sliced almonds, toasted
½ tsp white sugar
1 lime, zested and juiced
1 garlic clove, mashed & minced
1 tbsp. SOOC Coconut White Balsamic
3 tbsp. SOOC Persian Lime Olive Oil
Big pinch of Sea Salt
Small pinch of black pepper
Cook the rice, put it in a bowl and fluff it with a fork.
Wipe a small frying pan with a little bit of the oil to coat. Over medium-high heat sauté the almonds until they start to brown (about 2 or 3 minutes), immediately remove them from the pan and put in a small bowl. Add sugar and toss to coat. Once cool, toss with lime zest.
In a small jar, combine the juice from the lime, minced garlic, SOOC Coconut White Balsamic, SOOC Persian Lime Olive Oil and sea salt & pepper. Shake well and pour over rice. Fold gently with a rubber spatula. Add the toasted coconut and almond mixture to the rice.
Serve warm, room temperature or chilled.
Delicious with grilled fish, seafood or Pad Thai.
SUBSTITUTIONS: If you like a little spice in your salad, switch out the Persian Lime for our Smoky Chipotle or Baklouti Green Chili Olive Oils. For a different take on the citrus, use Blood Orange Olive Oil with our Key Lime White Balsamic.