Coconut Lime Rice
A fragrant and creamy jasmine rice infused with coconut milk and lime juice, finished with fresh cilantro. Perfect as a side dish, this plant-based recipe is easy to make, low in saturated fat, and ready in just 45 minutes.
Equipment
- 1 medium 3-quart pot
- 1 Fine-mesh sieve
- 1 large measuring cup
- (1) Wooden spoon
- 1 Fork
- Microwave-safe bowl (for reheating, optional)
Ingredients
- 1 ½ cups jasmine rice
- 1 14-ounce can full-fat coconut milk
- ½ cup water
- ½ teaspoon kosher salt
- Handful fresh cilantro finely chopped
- 1 lime juiced
- 1 lime cut into 4 wedges (for serving)
Instructions
- Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse it under cold running water. Use your hands to gently swirl and separate the grains until the water is mostly clear. This step removes excess starch, ensuring the rice cooks light and fluffy without becoming gummy. A perfectly rinsed rice base is key to creamy yet separate grains.
- Prepare the Coconut Mixture: In a large measuring cup, combine the coconut milk and water. Stir well to break up any large clumps of coconut fat, but small clumps are fine—they’ll melt into the rice as it cooks. This mixture gives the rice a rich, creamy texture and a subtle tropical flavor that balances beautifully with lime.
- Bring Rice to a Boil: Transfer the rinsed rice and coconut mixture to a medium-sized 3-quart pot. Add kosher salt and place over medium-high heat. Stir gently once, then bring the mixture to a rolling boil. This ensures the rice begins cooking evenly and absorbs the coconut flavor right from the start.
- Simmer the Rice: Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice simmer gently for 20 minutes. Avoid lifting the lid during this time to maintain steam and cook the rice evenly. A wooden spoon can be used to stir briefly at the start to prevent sticking, but handle gently to avoid breaking the grains.
- Finish with Flavor: After simmering, turn off the heat and allow the rice to rest, covered, for 10 minutes. This resting period lets the rice finish steaming and absorb all flavors.Fluff the grains with a fork and fold in the chopped cilantro and fresh lime juice, adjusting lime to taste. The rice will be fragrant, vibrant, and lightly tangy.
- Serve and Enjoy: Transfer the coconut lime rice to a serving dish and serve warm. Garnish with lime wedges on the side for extra zest. This rice pairs perfectly with grilled vegetables, seafood, or tofu and works well for meal prep since it reheats beautifully without losing its creamy texture.
- Storage and Reheating: Store leftover rice in an airtight container in the fridge for up to 3 days. To reheat, place the rice in a microwave-safe bowl, break up any clumps with a fork, and sprinkle 1 teaspoon of water over the top. Cover with a damp paper towel and microwave for 1½ to 2 minutes until warmed through. This helps retain moisture and prevents drying out.
Notes
- Rinsing jasmine rice is essential for fluffy, non-sticky grains.
- Use full-fat coconut milk for a rich, creamy flavor; light coconut milk will produce a thinner texture.
- Adjust lime juice to taste—start with half a lime and add more if you like a brighter zing.
- Fresh cilantro adds a fresh herbal note, but parsley can be substituted if preferred.
- For extra aroma, toast the rice lightly in a dry pan for 1–2 minutes before adding liquid.
- Avoid lifting the lid during simmering to maintain consistent steam and perfectly cooked rice.
- This rice reheats well and is ideal for meal prep or make-ahead dinners.