Make your rice the star of the meal with this recipe for Coconut Cilantro Lime Rice—a fluffy bed of jasmine cooked in coconut milk and served with a hint of lime and fresh cilantro.
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How many of you cook your rice without even thinking about it? Say you’re making a curry or you need a side dish that isn’t potatoes, is the rice cooker out of the closet and on the counter faster than you can say “jasmine”? Do you boil the rice in water and rely solely on salt for flavor? If so, then you really need to check out this recipe.
Unless you’ve breezed by the title of this recipe, you’ll know what makes this rice so good. It’s got lime, it’s got cilantro, and it’s got… coconut milk! That’s right, we don’t use water for this one. Instead the rice takes a hot bath in coconut milk. The result is a subtle creaminess that makes me wanna eat rice and ONLY rice. Any curry sauce would just get in the way of what I consider pina colada–flavored jasmine.
Want to breathe new life into your same old rice dish? Say no to water and yes to coconut, cilantro, and lime.
Is Coconut Cilantro Lime Rice Healthy?
Jasmine rice (the type of rice used for this recipe) is high in carbs, so those on a keto diet may want to steer clear of this one. That said, this dish is a healthy option overall, especially when compared to other side dishes, like french fries. And while it may not appeal to keto enthusiasts, it fits with vegan, vegetarian, gluten-free, and dairy-free diets. Keto and paleo dieters will want to substitute the rice with cauliflower rice if they’re dead set on making this recipe.
Can I use Different Types Of Rice?
You sure can. I should point out, though, that we use jasmine rice for its fragrance and its stickiness once cooked. It’s also a long grain, so it stands up to the cooking process (with short grains, you run the risk of your dish turning to mush). However, if you want to use a brown jasmine rice, which retains the bran and germ layers and makes for a healthier dish, then please do. Beyond jasmine, you have as options basmati rice (a slightly nuttier flavor to jasmine), wild rice (earthier, chewier, high in protein), and quinoa, which isn’t a rice but is rich in protein and called upon regularly as a rice substitute.
INGREDIENTS
- 2 cups jasmine rice, rinsed and drained
- 1 cup coconut milk
- 2 cups water
- ½ tsp salt
- 1 tsp lime zest
- 2 tbsp lime juice
- ½ cup cilantro, chopped
INSTRUCTIONS
Combine
Pour the rice into a large pot, along with the coconut milk, water, and salt. Stir together then cover with a lid.
Boil
Bring to the boil then reduce the heat to LOW and let simmer for 15 minutes, until the liquid has evaporated.
Steam
Remove from the heat and let it sit covered for 5 minutes.
Add
Add the cilantro, lime zest, and lime juice into the pot. Mix well.
DEVOUR!
FAQs & Tips
Let the rice cool completely then store in an airtight container or resealable bag (be sure to remove as much air as possible). It should keep in the fridge for up to 4 days. You can also freeze the rice for up to 3 months. Just follow the same steps, provided the resealable bag is freezer-safe. I tend to flatten my bags of rice for easier storage. Before reheating, let it thaw in the fridge overnight. Then it’s up to you whether you warm it up on the stove or in the microwave.
Rinsing rice (especially white rice) rids it of excess starches and results in rice that is fluffy and not overly sticky and clumpy. Just put the dry rice in a sieve and rinse under cold water. Keep rinsing until the water runs clear, indicating all the starch has been washed away. Some cooks then soak the rice for 25–30 minutes to promote an evenly cooked rice. I’ve tried this method and can’t really say I’ve noticed a difference.
Yes, you can, but you should be aware of a few things first. Cream of coconut is more concentrated, so you may need to dilute it with water or unsweetened coconut milk. As well, it is high in fat and sugar, so be prepared for a rice that is both rich and sweet. Balance is the key here. You don’t want to overpower the lime and cilantro (or maybe you do. If you do, then carry on.).
Butter improves mouthfeel and adds a creamy texture to rice, which is why many choose to add it. But that’s usually reserved for plain rice. In the case of this recipe, the coconut milk brings the desired mouthfeel and texture; adding butter may overdo it.
You sure can. Just follow the recipe as it’s laid out except substitute the pot with your rice cooker.
Serving Suggestions
As much as I like the idea of eating nothing but this rice dish for dinner, you should probably prepare some other things. One of those things could be Mango Curry Steak, which complements your lime with mango. Or if you’re a pescatarian, this Cilantro Lime Shrimp dish will fit in nicely, featuring as it does two of the ingredients used in your rice. You can also take elements from this Thai Pineapple Paleo Chicken Curry with Coconut Milk, again pairing the rice with dishes with a similar flavor.
Ingredients
- 2 cups jasmine rice rinsed and drained
- 1 cup coconut milk
- 2 cups water
- ½ tsp salt
- 1 tsp lime zest
- 2 tbsp lime juice
- ½ cup cilantro chopped
Instructions
- Pour the rice into a large pot, along with the coconut milk, water, and salt. Stir together then cover with a lid. Bring to the boil then reduce the heat to LOW and let simmer for 15 minutes, until the liquid has evaporated. Remove from the heat and let it sit covered for 5 minutes.
- Add the cilantro, lime zest, and lime juice into the pot.
- Mix well.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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