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This bright coconut lime rice recipe is a simple way to jazz up rice! It’s creamy, bursting with lime and cilantro and coconut flavor, and is really easy to make.
You may also enjoy my Quick Thai Green Curry Soup or Stick of Butter Rice next.
Why you’ll love it
This lime and coconut rice recipe is creamy, citrusy, and so comforting. Just a handful of everyday ingredients are needed, and the result is a light yet indulgent side dish that pairs well with tropical, Thai, or Caribbean-inspired dishes. It’s both fresh and rich!
Coconut milk gives it a subtle sweetness that’s a perfect contrast to the refreshing kiss of zesty lime. Cilantro adds an earthy herb flavor. There’s no real traceable origin to this easy rice recipe, but it uses delicious ingredients that are staples in many cuisines!
What you’ll need
- Rice – the kind I buy is labeled “long grain white rice”
- Coconut milk – I use full fat. My go-to is Thai Kitchen since some other brands can be watery.
- Broth – use either chicken broth or vegetable broth to infuse more savory goodness
- Lime juice and lime zest – for that signature citrus flavor
- Cilantro – a pop of freshness
Helpful tips
- Every stove and pan can vary, so timing may need to be adjusted a bit. On my stove this recipe yields a tender, creamy rice with a slight chew/bite to it (not mushy).
- We rinse the rice to remove some of the starch to give it a less clumpy/gummy texture.
- No peeking after you add the rice to the pan! You don’t want to let the heat out to ensure that it finishes cooking properly.
How to make coconut lime rice
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Rinse the rice in a sieve until the water runs mostly clear. Pour the coconut milk and broth into a saucepan over high heat, and stir well. Bring to a boil. Add in the rice, cover, and reduce the heat.
Cook, undisturbed, and then remove from the heat. Let it sit, then fluff with a fork. Stir in the lime juice and zest and chopped cilantro. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here are the angled measuring cups pictured (no more crouching for that eye level measuring).
- Zest the lime effortlessly with a Microplane grater.
- Open up the coconut milk with my tried-and-true can opener that’s been going strong forever.
Substitutions and variations
- You can use water instead of chicken/veg broth, but in that case make sure to add in a generous pinch of salt.
- Feel free to skip the cilantro if it’s not your thing. You could replace it with some parsley for a pop of freshness. Or make it coconut rice without any lime.
What to serve with coconut lime rice
- It’s a fantastic pairing with my Thai Chicken Curry or Thai Shrimp Curry, this Jamaican Jerk Chicken, and my Easy Pan Seared Salmon Recipe.
- These Pineapple Shrimp Skewers are a great option during grilling season, and try it with my Quick and Easy Chickpea Curry for a veggie main.
- Round out the meal with this delicious Thai Quinoa Salad.
Leftovers and storage
- Store it in the fridge for a few days, but keep in mind that the cilantro does wilt the longer you leave it.
- Reheat slowly over a low heat in a covered saucepan on the stove. Microwaving it in intervals and stirring in between will work too.
- I don’t recommend freezing this one. The texture can change.
If you made this coconut and lime rice, please leave me a star rating and review in the comments below! What did you serve it with? Tag me on Instagram too.
Coconut Lime Rice
Ingredients
- 1 cup uncooked long grain white rice see note
- 1 (14 ounce) can coconut milk I prefer full fat
- 1/2 cup chicken or vegetable broth
- 1 tablespoon lime juice + zest of 1 lime
- 1 handful cilantro chopped
- Salt & pepper to taste
Instructions
- Add the rice to a sieve and rinse under cool water until the water runs (mostly) clear.
- Add the coconut milk and chicken broth to a medium saucepan over high heat. Stir until smooth. Once boiling, stir in the rice and then cover the pan. Reduce the heat to low and cook for 15 minutes.
- Turn the heat off and let the pan sit (keep it covered and don't open it!) for another 15 minutes. Fluff the rice with a fork, and then stir in the lime juice, zest, and chopped cilantro. Season with salt & pepper if needed, then serve immediately.
Notes
- One lime typically yields about a tablespoon of lime juice.
- Every stove and pan varies, so timing may need to be adjusted a bit. On my gas stove, this recipe yields a tender, creamy rice with a slight bite to it (not mushy).
- I have tested this recipe with rice that’s labeled as “long grain white rice” on the package. It’s available at most major grocery stores. Jasmine and basmati rice are varieties of long grain white rice that may work in this recipe, but I have not tested them specifically. You may need to adjust timing. I don’t recommend using instant rice. Brown rice will most likely take longer to cook and require more liquid.
- To make this recipe vegan/vegetarian, use vegetable broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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