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.

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

1. 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.
2. 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.
3. 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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