White Rabbit Coconut Rice

Heat the margarine and vegetable oil in a large saucepan or heavy-bottomed pot over medium heat until the margarine is melted and the mixture is warm.

Add the basmati rice to the pot and stir constantly for 2-3 minutes until the grains are well coated with the oil and margarine mixture and become slightly translucent at the edges.

Pour in the water and unsweetened coconut milk, stirring gently to combine and ensure the rice is evenly distributed in the liquid.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.

Simmer the rice undisturbed for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

Remove the pot from the heat and let it stand, covered, for 3-5 minutes to allow the rice to finish steaming and the grains to separate.

Fluff the rice gently with a fork, breaking up any clumps.

Toast the sliced or chopped almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden (if using).

Transfer the coconut rice to a serving dish and garnish with the toasted almonds if desired, then serve immediately.