1 tablespoon vegan butter
1 1/3 cups jasmine rice
1 2/3 cups water
1 (14 ounce) can coconut milk
1 tablespoon brown sugar
2 limes, divided
3 tablespoons sesame seeds
3 green onions, chopped
salt, to taste
1. Melt the margarine in a pot on medium heat. Add rice and stir until it's toasted. Pour in water and coconut milk.
2. Bring to boil then reduce heat to simmer. Add the brown sugar and squeeze all the juice from 1 lime in; add those halves into the rice to cook with the rice.
3. Cook for 15-20 minutes or until the rice is soft and most of the liquid is absorbed. You still want it to be very moist. When it's done, move the pot over off burner.
4. In a small unoiled skillet, toast the sesame seeds on medium-high until golden. You will need to flip the pan often to keep from burning. Squeeze remaining lime over rice garnished with onion and seeds. Season with salt.
This creamy/sweet/sticky rice is a great side dish to a spicy entree. Enjoy!
Source of recipe: I searched a ton of websites for a coconut rice as a side dish and put the best of them together.