Coconut Rice

Steps

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1. 1
   Heat the pot on low, add coconut oil, scallion, garlic, and thyme sprigs. Stir and cook for about 3 minutes to infuse the flavors.
   ▶ ≈0:52
2. 2
   Add black pepper, lemon zest, raisins, and dried pineapple. Stir gently so the dried fruits absorb the flavored oil.
   ▶ ≈1:55
3. 3
   Add the washed basmati rice and stir to coat all the grains with the flavored coconut oil.
   ▶ ≈2:58
4. 4
   Increase heat to medium-high and pour in 3¾ cups of water. Gently distribute the coconut cream into the water. Add salt to taste and stir once.
   ▶ ≈3:40
5. 5
   Bring to a boil, then reduce to a simmer and cover. Cook for about 12 minutes if using a clay pot, or 15 minutes if using a metal pot.
   ▶ ≈5:01
6. 6
   Turn off the heat and leave the lid on. Let it rest for 5 to 7 minutes.
   ▶ ≈5:28
7. 7
   Remove the lid and fluff the rice gently with a fork. Remove the thyme stems and serve.
   ▶ ≈6:23