In a 2 quart saucepan, over medium high heat, melt the butter until foaming. Add the chopped onions and sauté the onion for 3 to 5 minutes or until translucent.

Stir into the saucepan the coconut milk, broth, lime juice, salt and honey,  stirring constantly until the mixture comes to a boil.

Stir in the rice and reduce the heat to low. Cover and simmer until the liquid is absorbed, about 20 to 25 minutes.

Remove the saucepan from the heat and let it sit for 10 minutes.

Remove the cover and fluff the rice with a fork. Add the cilantro, and lime zest to the rice. Fluff it in with a fork. Adjust seasoning to taste. Serves 4

You can probably make this in a rice cooker, but check your instructions for swapping out liquids.

I tripled this recipe for an international student dinner, and it made a ton of delicious coconut rice that students gobbled up in an instant. Several told me it was their favorite thing. Just because students angling for an "A" grade said this, is not proof that the rice was not fabulous.