Coconut Cilantro Lime Rice

4.80 from 5 votes

Just three added ingredients take rice from ordinary to extraordinary in the 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.

Prep Time2

Cook Time18

Total Time20

Course: Side Dish

Cuisine: American, Mexican

Servings: - 4

Calories: 449kcal

Author: Abbey McDermott

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