Simple Coconut Lime Rice
Coconut lime rice is a simple way to add a tropical flair to your meals. Light, mildly creamy, and bursting with fresh, vibrant flavor, all thanks to a healthy dose of lime zest. With just four ingredients, it comes together in about 30 minutes and feeds a crowd–making great leftovers for meal prep!
This coconut and lime rice recipe is gluten-free, dairy-free, and vegan, making it a versatile side dish for people with special dietary needs. Use it as a tasty base for a Lemon Coriander Chicken bowl with Red Cabbage Slaw, or add it to fish tacos with some fresh cilantro to kick it up a notch.
And for the days when you want something lighter, with a similar flavor profile, try my low-carb Cilantro Lime Cauliflower Rice Recipe.
Why You’ll Love This Recipe
- Quick and Easy: With minimal hands-on time, you can simmer up a batch while preparing other things.
- Source of Resistant Starch: Cooked and cooled white rice forms resistant starch, which may support gut health. Reheating leftover rice doesn’t reverse the process so you can enjoy leftovers warm.
- Coconut lime rice is gluten-free, dairy-free, and vegan
Key Ingredients
- WHITE BASMATI RICE – Has a lovely aroma and a nice texture, making it my preferred variety for this recipe. Jasmine rice is another aromatic option, but it can be slimy due to the extra starch. Look for basmati rice from India, Pakistan, or Nepal. Rice grown in these regions contains less arsenic.
- CANNED COCONUT MILK (REDUCED FAT) – Has less saturated fat than traditional canned coconut milk. It offers a mild coconut flavor without overpowering it. The rice still has a slightly creamy texture, but it’s not nearly as heavy as coconut rice pudding. Look for one without gums, sweeteners, or additives. Don’t worry if it’s partially solidified–it’ll liquify once heated.
- LIME – I find the zest from two limes is the perfect amount of flavor, but start with one and taste it before adding more. Keep in mind that the zest will continue to infuse any leftover rice with extra flavor as it sits in the refrigerator.
See the recipe card below for a complete list of ingredients and instructions.
How to Make Coconut Lime Rice
- Bring the rice, water, coconut milk, and salt to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until the rice is cooked and all the liquid is absorbed; about 20-25 minutes. Once cooked, fluff the rice with a fork and let it sit, covered, for 5-10 minutes to cool slightly.
- Zest one lime and stir it into the rice until evenly combined, then taste. For even more flavor, add the zest from a second lime. Top with fresh chopped cilantro (if using), and season with salt and pepper to taste.
- Let the leftovers cool to room temperature before storing them in a glass container in the refrigerator for up to 6 days.
Recipe Tips
Follow these expert tips for fantastic coconut lime rice every time.
Don’t:
- Open the lid or stir the rice until the liquid is absorbed (wait at least 20 minutes before checking). This releases the steam and affects the cooking.
- Zest the lime ahead of time. It will lose flavor while it sits. Zest it right before stirring it into the rice.
Do:
- Add the lime zest after the rice has cooled for 5-10 minutes. If you add it while the rice is too hot, it won’t be as flavorful and may even become bitter.
🥥Give this coconut lime rice recipe a try and let me know your thoughts in the comments!
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Simple Coconut Lime Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (includes 10 minutes to cool)
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
Light, creamy, and full of vibrant flavor, this coconut lime rice comes together in 30 minutes with just four ingredients. This gluten-free side dish is also dairy-free and vegan. Enjoy it with Lemon Coriander Chicken, your favorite fish, and Red Cabbage Slaw for crunch.
Ingredients
1 cup white basmati rice
1 cup water
1 (13.5-ounce) can reduced-fat, unsweetened coconut milk
1/2 teaspoon salt
Zest of 1–2 limes
Optional:
1/4 cup fresh cilantro, chopped
Instructions
Cook the Rice: Bring the rice, water, coconut milk, and salt to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until the rice is cooked and all the liquid is absorbed; about 20-25 minutes. Once cooked, fluff the rice with a fork and let it sit, covered, for 5-10 minutes to cool slightly.
Add the Lime: Zest one lime and stir it into the rice until evenly combined, then taste. For even more flavor, add the zest from a second lime. Top with fresh chopped cilantro (if using), and season with salt and pepper to taste.
Storage: Let the leftovers cool to room temperature before storing them in a glass container in the refrigerator for up to 6 days.
Notes
Don’t: Open the lid or stir the rice before the liquid is fully absorbed (at least 20 minutes). This releases steam and affects cooking.
Don’t: Zest the lime ahead of time—it loses flavor quickly. Zest right before stirring it in.
Do: Cool the rice for 5–10 minutes before adding the lime zest. Adding it too soon reduces the flavor and can make it bitter.
This coconut lime rice recipe is such a light and refreshing side dish for spring and summer meals. Let me know what you think–I hope you love it!