Savory Mango Rice with Coconut Milk

Instructions:

1. Place the basmati rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
2. Heat coconut oil in a medium pot over medium heat. Add the rinsed rice and stir for 1–2 minutes until the grains look translucent and smell slightly nutty.
3. Pour in the coconut milk, water, and salt. Stir once to combine.
4. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 15 minutes without lifting the cover.
5. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow moisture to redistribute.
6. Fluff the rice gently with a fork.
7. Fold in the diced mango, lime juice, lime zest, fish sauce, and cilantro.
8. Gently stir in red chili flakes if desired, ensuring mango pieces remain intact.