Cilantro Lime Coconut Rice
Fluffy jasmine rice simmered in coconut milk and water with a pinch of salt, then tossed with fresh cilantro, lime zest and lime juice. A fragrant side for curries, grilled fish and tacos.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 6
Rinsing the rice removes surface starch, so the grains stay separate and fluffy instead of gummy. Keep the lid on while it cooks and rests, since escaping steam is what leaves rice undercooked. Leftovers keep in the fridge for 4 days and reheat with a splash of water in the microwave.
Method
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Rinse the rice in a fine strainer under cold running water for , until the water runs mostly clear. Drain well.
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Combine the coconut milk, water, salt and oil in a medium saucepan and bring to a gentle boil over medium heat, stirring once.
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Stir in the rice, return to a simmer, then cover and reduce the heat to the lowest setting. Cook for without lifting the lid.
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Remove from the heat and leave covered for to steam.
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Fluff the rice with a fork and fold in the cilantro, lime zest and lime juice.
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Taste and adjust, adding more salt or lime juice if needed. Serve topped with the coconut flakes.
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