Rice with Coconut Lime

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With loads of fresh cilantro, a touch of lime, and a mild coconut flavor, this rice is a simple one-pot side dish.

An easy and tasty side dish for grilled seafood is a dish of light and creamy coconut rice. Here, rice is cooked until it is soft and fluffy in a mixture of water, salt, and coconut milk. If you’re serving this as a side, you’ll have plenty of time to concentrate on your main course because the recipe is largely hands-off.

The sharpness of the lime juice balances the subtle sweetness and nutty flavor of the coconut in this coconut lime rice. For extra brightness, I toss it with a generous portion of fresh cilantro. I adore this rice because it cooks almost as quickly as regular white rice, but it also has all of these extra flavor components that make it a stand-alone side dish.

Jasmine Rice Offers the Ideal Texture Balance:

I tested basmati rice and discovered that it had a bit drier texture than I liked. Sushi rice and other short-grain rice types can get very sticky. Jasmine rice, on the other hand, has a somewhat firm but moist bite that offers the ideal textural balance.

The Greatest Coconut Milk for Rice with Coconut Lime:

For optimal results, I suggest using full-fat coconut milk. Full-fat coconut milk has a stronger flavor than light. My favorite coconut milk brands are Trader Joe’s and Aroy-D.

I usually swirl the coconut milk before adding it to the rice since occasionally it separates in the can. If there are a few little clumps, don’t panic; they will dissolve into the rice while it cooks.

Tips for Ensure Cooked Rice.

We have all probably tried cooking rice and found it to be either hard and crunchy or a sticky, gummy mess. Here are some pointers to guarantee that your rice is cooked to perfection!

Rinsing is an important step. Rinsing well before cooking helps get rid of extra carbohydrates and avoid a gummy finish. This process also guarantees soft, fluffy rice. Make the mistake of over rinsing when in doubt!
Before the rice simmers, stir it. To avoid sticking later, bring the rice and liquid components to a boil, stir vigorously, and scrape up any grains from the bottom.

After the saucepan reaches a boil, reduce the heat to low and cover it. To guarantee even cooking, the rice is simmered slowly over a lower heat.

How to Present Rice with Coconut Lime?

This rice’s greatest feature is how delicious it is both hot and cold. In fact, during the sweltering summer months, I frequently like to serve the meal at room temperature.

Alongside grilled fish or shrimp, or even roast chicken, serve the rice with lots of lime wedges! I prefer to offer the dish as a stand-alone component on the plate because the coconut milk has a delicate flavor. For instance, the flavor of the rice may occasionally be overpowered by a scoop of spicy, pungent curry.

  • Rice with Coconut Lime
  • Five minutes for preparation
  • 30 minutes is the cooking time.
  • Ten minutes of inactive time
  • 45 minutes in total.
  • Four servings are provided.
  • Ingredients
  • 1 1/2 cups of rice with jasmine
  • One fourteen-oz can of full-fat coconut milk
  • Half a cup of water
  • Half a teaspoon of kosher salt
  • A handful of coarsely chopped cilantro and one juiced lime
  • To serve
  • One lime, divided into four wedges

Method:

Rinse the rice:

Rinse the rice well in the sink by pouring it through a fine-mesh sieve and running your hands through it for approximately one minute, or until the water seems largely clear. (Just try your best; it will never seem completely clear.)

 

Mix the coconut milk:

Add water and coconut milk to a large measuring cup, stirring to break up any large clumps of coconut fat (a few little clumps are fine).

Heat the rice until it boils:

Add the rice, salt, and coconut-water combination to a medium 3-quart potHeat the pot over medium-high heat until it reaches a rolling boil.

Rice should be simmered:

Using a wooden spoon, stir the rice, scraping up any grains that may have fallen to the bottom of the pot.
Reduce the heat to low, then simmer, covered, for 20 minutes.

Finish the rice:

Take it off the heat and cover it for 10 minutes.
After fluffing the rice with a fork, add the lime juice and cilantro to taste.

Serve:

Serve hot or chilled to room temperature, garnished with lime wedges.

Reheating and storing:

Keep coconut rice in an airtight jar in the refrigerator for up to three days. Put the rice in a bowl that is safe to microwave and use a fork to break up any big pieces before reheating. Add 1 teaspoon of water, cover with a moist paper towel, and microwave for 1 1/2 to 2 minutes, or until well heated.

Facts about Nutrition:

  • 299 kcal
  • 21g fat
  • 28g carbs
  • 4g protein

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About Me

A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring.

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