Just three ingredients take rice from ordinary to extraordinary in this Coconut Cilantro Lime Rice. This easy stove-top recipe is ready in 20 minutes and makes a delicious side dish any night of the week.
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White rice may be a little boring on its own, but with just three flavor-packed ingredients, you can turn this pantry staple into a scrumptious side dish that your family will repeatedly ask for.
Coconut cilantro rice is easy to make. Pair it with your favorite Mexican feast or grilled meats. The flavor combination is delicious!
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Why you will love this recipe
- Coconut milk creates richer, more creamy rice.
- Fresh lime and cilantro add a delicious pop of fresh flavor.
- This dish is ready in just 20 minutes and is perfect for busy weeknight meals.
- This rice keeps well for several days and reheats beautifully in the microwave.
- It pairs beautifully with Mango Salsa Chicken and Mini Quesadillas.
Ingredient notes
- 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 taste as rich.
- Lime - 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.
How to make it
See the recipe card for complete instructions and ingredient amounts.
Toast the rice in melted butter for 2-3 minutes. Stir in the coconut milk, water, lime zest, and salt.
Bring to a simmer and cook for 12-15 minutes until the rice is tender and has absorbed all the liquid. Stir in the lime juice and cilantro. Fluff with a fork and serve.
Expert Tips
- For the best texture, start by rinsing the rice under cold water until the water runs clear. This removes the excess starch and prevents the rice from turning gummy.
- Shake the can of coconut milk before opening it to redistribute the fat, which can separate while stored.
Serving and storing
This rice can be stored in the refrigerator for up to four days. It reheats very well in the microwave. Make a double batch and keep it on hand 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 Ground Beef Enchiladas, Cap'n Crunch chicken tenders, or walnut-crusted chicken.
Recipe FAQs
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 the 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 it under running cold water until the water runs clear.
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📖 Recipe Card
Coconut Cilantro Lime Rice
Save this recipe!
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Ingredients
- 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 Kosher salt
- 2-3 tablespoons chopped fresh cilantro
Instructions
- 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.
Notes
- 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.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Anne says
Delish! I added a tiny bit more salt but no other changes. Honestly this was really good before I added the lime and cilantro. You could stop there, and it’s creamy good if you don’t like cilantro. Lovely side dish. Thanks for the recipe.
Abbey McDermott says
Thank you so much, Anne! I'm so happy you enjoyed this recipe.