Add some interest to your next Asian or Indian-inspired entree and serve it with Coconut Rice with cilantro and lime. Your taste buds will thank you.
This post may contain affiliate links. Please read our disclosure policy.
I’ve become slightly obsessed with Coconut Rice recently. I made a salmon dish over the weekend and served it atop this lovely rice and good-gosh-almighty, it was heavenly. I’ll be sharing the salmon recipe with you just as soon as I can get the photos edited and pulled into a post but I’m starting with this rice. Stayed tuned for the salmon – it’s a good one.
If you’ve never had rice prepared this way, let me break it down for you. Jasmine rice is cooked in unsweetened coconut milk which infuses it with a fragrant, mild coconut flavor. There is typically a bit of sugar involved but after that, there are all kinds of variations out there. I like to add cilantro and lime to mine to boost and brighten the flavor and add some color contrast.
Coconut Rice is an excellent choice to go along with pretty much any Asian entree or even simply grilled chicken, fish, or beef. It is also delicious with Indian dishes, especially curries.
Two important components of this recipe – Jasmine rice and unsweetened coconut milk. You’ll need a 12″ skillet with a cover like this one from Calphalon.
I’m skipping the step by step because it’s nearly as simple as cooking regular rice and all the details you need are included on the printable recipe at the end of the post. You can totally handle it on your own. Promise
Once the rice is cooked, pull it from the stove and add some fresh, chopped cilantro and the juice from a lime.
Coconut Rice with Cilantro and Lime is a sensory experience. The fragrance is delightful and the taste is even better.
I hope you’ll try it!
Coconut Rice
Video
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons granulated sugar
- 2 cups Jasmine rice
- 13.5 ounce can unsweetened coconut milk
- 1 ¾ cups water
- ½ teaspoon salt, or to taste
- 1 lime, juiced
- ⅓ cup chopped fresh cilantro, optional
Instructions
- Heat the oil in a 12-inch skillet over MEDIUM heat. Add the sugar and stir for a minute or until dissolved. Add the rice and cook, stirring, until lightly toasted. Add the coconut milk, water, and salt. Increase heat to HIGH and bring mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 to 25 minutes or until the liquid is absorbed.
- Remove the skillet from the heat and let it rest, covered, for 3 to 4 minutes.
- Stir and fluff the rice then, stir in the lime juice and cilantro, if using.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Are the nutrients for the entire recipe or for one serving?
Love this recipe , but I also add the zest from the lime .
Loved this recipe! Very simple and delicious!! Went well with my blackened Red Snapper!!
Love this recipe and have made it several times. Now I toast the rice in coconut oil and skip the sugar and it’s delicious! I like it with the cilantro and lime but skip both when I’m serving it with a chicken and coconut Thai sauce. Thanks for posting such a great recipe!
love your recipes
Thanks, Deloris 🙂
Can this be made in a rice cooker? I know recipe calls for toasting the rice before adding the liquid but, can this step be skipped?
Hi Diane. Yes, it should work just fine in a rice cooker. You can skip the step of toasting the rice and just combine everything in the rice cooker and cook it according to the directions for your appliance. Add the cilantro and lime at the end of the cooking time. Let me know how it works out for you 🙂
This rice looks and sounds amazing, Valerie! A perfect side dish for summertime grilling. Going to make this soon!
Thank you, Amy! I hope you enjoy it 🙂