For the rice
2 cups jasmine rice, rinsed and drained
1 ½ cups water
1 cup unsweetened coconut milk
For the sprouts
1 tablespoon coconut oil or extra-virgin olive oil
2 cups halved Brussels sprouts
Pinch of salt
For the sauce
1 tablespoon tamari or soy sauce
2 small garlic cloves, pressed or minced
1 ½ tablespoons freshly squeezed lime juice
1 tablespoon granulated sugar
2 tablespoons water
1 serrano chile, diced (remove the seeds for a milder sauce)
To make the rice, in a medium saucepan, combine the rice, water, and coconut milk and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let the rice rest, covered, for 10 minutes.
To cook the sprouts, heat the oil in a large skillet over medium heat. Place the sprouts in the skillet, cut-side down. Sprinkle with salt. Cook the sprouts undisturbed for about 3 minutes, until the undersides are golden brown. Stir the sprouts and continue to for another 8 to 10 minutes, until the sprouts are tender.
To make the sauce, in a small bowl, stir together the soy sauce, garlic, lime juice, sugar, water, and chilies. Toss the sauce with the cooked sprouts.
Serve the rice hot, topped with the sprouts.