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.
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!
Why this recipe is so good
- 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.
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.
- 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.
Coconut milk is the white liquid extracted from the flesh of the coconut. The flesh is blended with water to create the milk.
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.
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.
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Cilantro Lime Coconut Rice
- 1 cup Jasmine rice (or Basmati)
- 1 tablespoon butter
- ¾ cup water
- 1 cup canned coconut milk (full-fat) (Note 1)
- 1 lime (zested and juiced)
- ¼ teaspoon salt
- 2-3 tablespoons chopped fresh cilantro
- Using a mesh strainer, rinse the rice under cold water until the water runs clear (or mostly clear). Drain.
- Heat a saucepan over medium heat. Add butter to melt.
- Add the rice, stirring to coat with the butter. Cook for 2-3 minutes to toast.
- Add the water, coconut milk, lime zest, and salt. Stir to combine.
- Bring to a simmer, cover and reduce the heat to medium-low. Cook for 12-15 minutes until the liquid is absorbed and the rice is tender.
- Add the lime juice and cilantro. Toss to combine and fluff with a fork. Serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
- Be sure to use canned coconut milk, not coconut "milk substitute" that comes in cartons.
- The fat in coconut milk can separate, so be sure to shake the can well before opening to evenly distribute the fat.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.