Cilantro Lime Coconut Rice

Name: Cilantro Lime Coconut Rice
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Ingredients: 1 cup Jasmine rice (or Basmati); 1 tablespoon butter; 3/4 cup water; 1 cup canned coconut milk (full-fat) (Note 1); 1 lime (zested and juiced); 1/4 teaspoon salt; 2-3 tablespoons chopped fresh cilantro

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Take rice from ordinary to extraordinary with the addition of coconut milk, cilantro, and lime. This easy stove-top recipe is ready in 20 minutes and makes a delicious side dish any night of the week.

top down shot of coconut lime rice in bowl

White rice may be a little boring on its own, but with just three flavor-packed ingredients, I'm going turn this pantry staple into a scrumptious side dish that your family will ask for again and again.

This coconut cilantro lime rice couldn't be easier to make. Pair it with your favorite Mexican feast or grilled meats. The flavor combination is just delicious!

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Why this recipe is so good

Adding coconut milk to the cooking liquid creates richer, more creamy rice.
Fresh lime and cilantro adds a delicious pop of fresh flavor.
Ready in just 20 minutes, this dish is perfect for busy weeknight meals.
This rice keeps well for several days and reheats beautifully in the microwave.

This rice pairs perfectly with Mango Salsa Chicken, Chipotle Cauliflower Tacos, Mini Quesadillas or Grilled Jerk Shrimp.

Ingredients

Jasmine rice is my go-to white rice for this recipe. Basmati is very similar and can be substituted.
Canned coconut milk - Use a full-fat variety for its creaminess and flavor. Light coconut milk can be substituted but the rice will not be as rich tasting.
Lime - Make sure to use both the zest and the juice for optimal flavor.
Cilantro - Adds wonderful freshness and a pretty pop of color. If you are not a fan of cilantro, you can substitute parsley.

TIP: The fat in coconut milk can separate. Be sure to shake the can well before opening to evenly distribute the fat throughout.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Rinse the rice under cold water until the water runs clear. For the best texture, do not skip this step.
Melt the butter in a saucepan over medium heat. Add the rice, stirring to coat with the butter. Cook for 2-3 minutes to toast the rice.
Add the coconut milk, water, lime zest, and salt. Stir to combine.

toasting rice and adding liquids to coconut rice

Bring to a simmer. cover and reduce heat to medium-low. Cook for 12-15 minutes until the rice has absorbed all of the liquid and is tender.
Add the lime juice and cilantro. Stir to combine and fluff with a fork. Serve.

Serving and storing

This rice can be stored in the refrigerator for up to 4 days. It reheats very well in the microwave. Make a double batch and keep on hand to use for meals throughout the week.

Use as the base for rice or grain bowls.
Serve as a side dish for Taco Tuesday.
Add to a breakfast burrito in place of potatoes.
Serve with grilled chicken, Cap'n crunch chicken tenders or walnut-crusted chicken with chipotle honey.

FAQ's

What is coconut milk?

Coconut milk is the white liquid extracted from the flesh of the coconut. The flesh is blended with water to create the milk.

What type of coconut milk do I need for this recipe?

Be sure to use canned coconut milk for this recipe. Canned coconut milk should not be confused with coconut "milk substitute" that comes in cartons.

Why is my coconut rice mushy?

Rice needs to be rinsed before cooking. This removes the excess starch which, if not rinsed away, will create gummy rice. When rinsed, the rice will cook up fluffy. To rinse, add the rice to a mesh strainer and hold under running cold water until the water runs clear.

side view of cilantro lime rice in a bowl

Equipment

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