Bring coconut milk to a simmer in a seperate saucepot.

Melt butter in a small saucepot. Once nearly browned, add garlic, chipotle peppers, white pepper, and a pinch of salt. Put all the sauce in the pot as well.

Once garlic is caramelized, add rice and stir to coat. Cook over medium-high heat for 1 minute.

Add coconut milk. Bring to a simmer. Cover. Cook approximately 20 minutes or until liquid has evaporated. Let steam for 5 minutes. Do not remove the lid.

Fold in cilantro and lime juice. Fluff.

Variations; Strawberries, coriander seed, cayenne, crushed pepper flakes, parsely, habanero, bacon, oregano, Mexican oregano, sage, thyme, saffron, tomato, spinach, arugula, tamarind, shallots, jalapeños, paprika, smoked paprika, serrano, ancho chile powder, cumin, smoked cumin, red or yellow onion, chives, scallions, black pink peppercorn, lime zest, orange zest, white wine vinegar, red wine vinegar, apple cider vinegar, avocado, corn, poblano, salsa, carrots, bell peppers, roasted garlic,

Cont'd; honey, lemon, mustard, olive oil, vegetable oil, vegetable stock, sherry, soy, butternut squash, acorn squash, tomatillos, brown sugar, rice wine vinegar, champagne vinegar, balsamic, corn, pomegranate, sweet potatoes,