Coconut Lime Rice Recipe

I absolutely adore this coconut lime jasmine rice because it whisks me away to a tropical paradise with every bite, blending creamy coconut with a zingy lime twist. Plus, it’s super easy to whip up, making it perfect for those weeknights when I’m craving something delicious and exotic without spending hours in the kitchen.

I delight in the tropical flavors of my Coconut Lime Rice. It is a dish made with jasmine rice that is simmered in creamy coconut milk and water that has been enriched with coconut oil.

The zest and juice of the lime adds a bright, citrusy note. A touch of salt balances the flavors.

And for me, the best garnish is a sprinkle of chopped cilantro. That, to me, is just such an aromatic and flavorful side dish.

It really is the perfect base for any meal. And the best part is that it is loaded with healthy fats and carbs!

Ingredients

Jasmine Rice is an energy source, being principally carbohydrates, and it has a fluffy, somewhat sticky texture when cooked, which contributes to its great mouthfeel.

Its flavor (and indeed its very nature) makes it ideally paired with many Southeast Asian meals.

Coconut milk: Adds a creamy texture, healthy fats, and a touch of sweetness.

Citrus Zest and Juice: Bright notes from the citrus, very high in vitamin C, add tanginess.

Oil Coconut: Adds richness; contains medium-chain triglycerides; boosts flavor.

Cilantro: Optional, fresh herb notes, antioxidant properties.

Ingredient Quantities

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon coconut oil
• Zest of 1 lime
• Juice of 1 lime
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh cilantro (optional, for garnish)

Instructions

1. Wash the jasmine rice in cold water until the water runs clear, then drain thoroughly.

2. In a medium saucepan, over medium heat, heat the coconut oil. Add the rice that has been rinsed and sauté for 1 to 2 minutes, stirring constantly, until the rice gives off an aroma.

3. Place the saucepan with the rice on the stove. Pour in the coconut milk and water. Grate the zest from the limes, then squeeze the juice and add it, along with the salt, to the saucepan. Blend it all together.

4. Heat the mixture to a gentle boil over medium-high heat.

5. After the water comes to a full boil, turn the heat low, and cover the saucepan with a tight-fitting lid. Let the rice simmer in the water for about 15-18 minutes. By this time, the absorbed liquid should equal the amount of water that was initially brought to a boil, and the rice should be tender.

6. Take the saucepan off the heat. Let it sit, covered, for 5-10 minutes to allow the rice to become fluffy.

7. Gently fluff the rice with a fork, mixing in any remaining liquid and ensuring an even distribution of flavor throughout the rice.

8. Move the rice to a dish for serving.

9. If you would like to add some color and flavor, you can garnish with fresh cilantro, chopped finely.

10. Enjoy this warm and serve it either as a side dish or as the star of your main dining event. This bread’s texture and flavor pair beautifully with both light and hearty dishes, making it a versatile delight.

Equipment Needed

1. Measuring cups
2. Medium saucepan with lid
3. Stirring spoon
4. Grater (for lime zest)
5. Knife (for chopping cilantro and lime)
6. Citrus juicer (optional)
7. Fork (for fluffing rice)
8. Mixing bowl (for rinsing rice)
9. Serving dish

FAQ

• Can I use other types of rice instead of jasmine rice? Yes, you can use basmati or long-grain white rice as substitutes, but adjust the cooking time as needed.
• Is it possible to use light coconut milk instead of regular coconut milk? Yes, you can use light coconut milk, but the rice may not be as creamy or rich in flavor.
• What can I use as a substitute for coconut oil? You can use vegetable oil or butter if coconut oil is not available, though coconut oil does enhance the flavor.
• Do I need to rinse the rice before cooking? Rinsing the rice removes excess starch and is recommended for a fluffier texture. It’s optional, but for the best results, give it a quick rinse.
• Can I make the rice in a rice cooker? Yes, simply add all the ingredients as you would in a pot and let the rice cooker do the work.
• How can I make the dish more flavorful? Consider adding a pinch of sugar or sprinkling some toasted coconut flakes on top before serving for extra flavor.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to loosen up the rice.

Substitutions and Variations

Jasmine rice: Use basmati or long-grain white rice in its place, for the same kind of texture.
Almond milk or full-fat cow’s milk will give the dish a lighter flavor than coconut milk.
Coconut oil: Replace with olive oil or vegetable oil.
Lemon zest: Use lime zest for a different citrus note.
Cilantro can be substituted with either parsley or green onions for a fresh garnish.

Pro Tips

1. To enhance the flavor, toast the jasmine rice slightly longer in coconut oil, until it turns a light golden color. This will give the rice a richer, nuttier profile.

2. For an extra aromatic dish, consider adding a couple of bruised kaffir lime leaves to the pot while the rice is cooking, then remove before serving.

3. Use high-quality, full-fat coconut milk for a creamier texture and more pronounced coconut flavor.

4. If you like a bit of spice, add a pinch of crushed red pepper flakes while cooking to give the dish a subtle kick.

5. For a touch of sweetness to complement the coconut and lime, stir in a teaspoon of sugar or honey with the liquid ingredients. This will balance the flavors nicely.