Coconut Lime Rice Salad

1 cup jasmine rice, uncooked
½ cup unsweetened, shredded coconut, toasted
¼ cup sliced almonds, toasted
2 limes, zested and juiced
1 small shallot, minced (about 2 tablespoons)
2 tablespoons River Run Olive Oil Coconut White Balsamic
3-4 tablespoons River Run Olive Oil Persian Olive Oil
Big pinch of sea salt
Cook the rice. On the stove top, pour the rice into a medium saucepan, add 1-2/3 cups water. Bring pot to a boil, reduce to a simmer and cook covered tightly for 15-20 minutes until the liquid is absorbed. Allow rice to rest covered for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside.
To toast the coconut and almonds, preheat the oven to 350 degrees F and spread the coconut and almonds in a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and almonds carefully to avoid burning. Set aside to cool. Once cooled, toss with the lime zest and set aside.
In a small jar, combine the lime juice (about 1 tablespoon), minced shallot, coconut balsamic vinegar, lime olive oil and a big pinch of sea salt. Fasten the lid on the jar and shake vigorously to combine. Pour the vinaigrette over the rice and fold gently. Add the toasted coconut, toasted almond and lime zest mixture and fold in gently to combine. Serve warm, room temperature or chilled.