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:
¼ 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.
