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Homemade Coconut-Cilantro-Lime Rice photo

Coconut-Cilantro-Lime Rice

This Coconut-Cilantro-Lime Rice is a tropical delight! Creamy, zesty, and fresh, it pairs perfectly with any meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 2 cups jasmine rice Rinsed and drained
  • 1 cup coconut milk Adds a creamy richness
  • 2 cups water The base for cooking the rice
  • 1/2 teaspoon salt Enhances the overall flavor
  • 1 teaspoon lime zest Provides a fragrant citrus note
  • 2 tablespoons lime juice Brightens up the dish
  • 1/2 cup cilantro Chopped for a fresh finish

Equipment

  • Medium pot with a lid
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Start by rinsing the jasmine rice under cold water until the water runs clear. This step is crucial as it removes excess starch, preventing the rice from becoming gummy.
  2. In a medium pot, combine the rinsed jasmine rice, coconut milk, water, and salt. Stir to combine all the ingredients evenly.
  3. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the rice to simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
  4. Remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting time allows the rice to steam and become fluffy. Afterward, use a fork to fluff the rice gently.
  5. Stir in the lime juice, lime zest, and chopped cilantro. Mix well to ensure the flavors are evenly distributed throughout the rice.
  6. Serve your Coconut-Cilantro-Lime Rice warm as a side dish or as a base for your favorite toppings. Enjoy the vibrant flavors and satisfying textures!

Notes

  • For a different flavor, substitute jasmine rice with basmati rice.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 2 months; reheat with a splash of water.