1/4 cups slivered almonds
1 cup basmati rice
13 1/2 ounces coconut milk
1 tablespoon lime juice
1/2 teaspoons salt
1/4 cups water
2 tablespoons scallions (chopped)
1/4 cups cilantro (chopped, plus more for garnish when serving)
- In a dry pan, toast almonds until golden brown. Set aside.
- In a medium pan with a tight fitting lid, place all ingredients including the toasted almonds and bring to a boil. Cover and simmer on low for 15 minutes. Remove from heat and let sit five minutes then fluff.
- Serve with additional chopped cilantro.