This Coconut Lime Rice is incredibly delicious and easy to make. It has a beautiful creamy texture and the addition of lime and coriander/cilantro adds a tasty fresh touch.
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
I use Jasmine rice in this recipe as I feel it adds the best flavour. However, you can substitute it with Basmati or long-grain rice. Do not use short-grain rice, such as risotto or sushi rice, as it is too sticky.
Also known as scallion, green onion, or salad onion. I add it for flavour but it can be skipped if preferred.
Is used to cook the spring onion in and to coat the rice before cooking. You can substitute it with a neutral tasting oil.
I prefer to use full-fat coconut milk as I feel it results in a more indulgent flavour. However, if you prefer a lighter option, you can substitute with light coconut milk. Just note that the resulting rice may not be as rich in flavour.
Coconut milk alone is too thick and needs diluting when cooking rice. I love the extra flavour that chicken stock or vegetable stock gives but it works just as well with water.
- Lime juice is a great addition to coconut rice and really enhances the taste and texture. It provides a citrusy flavour that balances out the rich, creaminess of the rice.
Chopped coriander adds a fresh flavour that complements the creaminess of the dish. It also adds a pop of green which can make the dish more visually appealing (to some!). Can be omitted if preferred.
The first step to making coconut lime rice is to rinse the rice.
Although rinsing adds an extra step to the cooking process it is an important step to ensure your coconut rice turns out perfectly.
Rinsing rice removes excess starch and although it is not necessary when cooking regular white rice, it is crucial when making coconut rice because coconut milk is thicker than water and can make the rice sticky and gluey.
I recommend pouring your rice into a large bowl and filling it with water. Swish the rice around and then drain. Repeat this at least 4 times until the water is pretty clear.
While the water will not become entirely clear, I suggest erring on the side of over-rinsing rather than under-rinsing.
Once you have rinsed your rice you can start the cooking process.
Coconut rice makes a great accompaniment to a range of cuisines - Thai, Carribean and Indian to name a few. Try serving the rice with
Alternatively, adapt the recipe to serve as a dish in its own right. In the past, I have added slow cooker shredded chicken, red pepper and chunks of mango to the rice and it has been devoured in seconds.