Rinse the jasmine rice in a fine mesh strainer under cold running water for about 60 seconds, until the water runs mostly clear. Drain well and set aside.

Heat the coconut oil in a medium heavy-bottomed saucepan over medium heat. Add the minced garlic and grated ginger and cook for 90 seconds, stirring constantly, until fragrant but not browned.

Add the grated carrot and stir to combine. Cook for 2 minutes until the carrot softens slightly.

Add the rinsed rice and stir to coat with the oil and aromatics. Toast the rice in the pan for 1 minute, stirring, until the grains look slightly translucent at the edges.

Pour in the coconut milk and water. Add the salt and stir once to combine. Bring to a gentle boil over medium-high heat.

Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and cook for 18 minutes. Do not lift the lid during this time.

Remove the pan from heat and let it sit, still covered, for 8 minutes. This off-heat steam finishes cooking the rice through without burning the bottom.

Remove the lid and fluff the rice gently with a fork. Taste and adjust salt if needed. Serve topped with sliced scallions and a wedge of lime on the side.