Sides

Toast 2 cups white rice in 2 tbsp olive oil. Add 1 13.5 oz can coconut milk, 1½ cups chicken broth, 3 tbsp dried unsweetened shredded coconut, 1 tsp garlic, ¼ tsp ginger, 2½ tsp coconut sugar, and 1½ tsp salt. Bring liquid to boil, then reduce to simmer and cook on low for 20 minutes. Fluff and serve.