Coconut Lime Rice
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.
Servings: 4
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
Calories: 367kcal | Carbohydrates: 40g | Protein: 6g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 286mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 4mg
