steps

1. 1.

   Rinse the jasmine rice under cold water until the water runs clear, then drain.

2. 2.

   In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3. 3.

   Stir in the rinsed rice and toast lightly for about 2 minutes.

4. 4.

   Pour in the coconut cream and vegetable broth, and add lemon zest, salt, pepper, and red pepper flakes if using. Bring to a boil.

5. 5.

   Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

6. 6.

   Remove from heat and let the rice stand, covered, for 5 minutes.

7. 7.

   Fluff the rice with a fork and mix in the chopped sun-dried tomatoes.

8. 8.

   Serve warm as a vibrant side dish or a comforting main course.