coconut lime rice recipe

Written ByJenny Smyth Posted on
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The Best coconut lime rice recipe

I’ve always been a fan of international cuisine, and one of my favorite dishes to make at home is coconut lime rice. This recipe is a staple in many Asian cultures, and for good reason – it’s incredibly flavorful and versatile. I first discovered coconut lime rice on a trip to Thailand, where it was served as a side dish to spicy curries and grilled meats.

The combination of the creamy coconut milk, the brightness of the lime juice, and the subtle sweetness of the rice was absolute magic. Since then, I’ve made it countless times at home, experimenting with different variations and ingredients. My family loves it just as much as I do, and we often serve it as a main dish or use it as a base for other meals.

One of the best things about coconut lime rice is how easy it is to make – simply cook the rice with coconut milk, lime juice, and some aromatics, and you’re done! It’s also incredibly healthy, with plenty of fiber, protein, and healthy fats from the coconut milk. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for a special occasion, this recipe is sure to please.

I love serving it with grilled chicken or shrimp for added protein, or using it as a base for more elaborate meals like stir-fries or curries. The possibilities are endless! And did I mention how great this dish reheats?

It’s perfect for meal prep or leftovers – simply reheat in the microwave or on the stovetop with some extra coconut milk or butter if needed.

Coconut Lime Rice

Coconut Lime Rice

4.9 from 1927 votes

This fragrant side dish pairs creamy coconut milk with bright lime zest and juice for a tropical twist on plain rice. It is quick to prepare and complements grilled fish, chicken, or vegetable curries beautifully.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice (such as jasmine or basmati)
1 can (13.5 oz) unsweetened full-fat coconut milk
1/2 cup water
1/2 teaspoon salt
1 tablespoon granulated sugar (optional, for sweetness)
Zest of 1 lime (about 1 teaspoon)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon unsalted butter or coconut oil (optional, for richness)
2 tablespoons chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Rinse the rice under cold water in a fine-mesh strainer until the water runs clear, about 30 seconds.
2This removes excess starch and helps the rice cook fluffy rather than sticky.
3In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar if using.
4Stir gently to combine, then bring the mixture to a boil over medium-high heat, watching carefully to prevent boiling over.
5Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 15 to 18 minutes.
6Do not lift the lid during cooking; the rice is done when all liquid is absorbed and the grains are tender.
7Remove the saucepan from heat and let it sit, covered, for 5 minutes to steam.
8This ensures the rice is fully cooked and fluffy.
9Uncover the rice, add the lime zest, lime juice, and butter or coconut oil if using.
10Fluff gently with a fork to incorporate the flavors without mashing the grains.
11Taste and adjust salt or lime juice as needed.
12Garnish with fresh chopped cilantro and serve warm.

🔧Equipment

Medium saucepan with lid
Fine-mesh strainer (for rinsing rice)
Measuring cups and spoons
Microplane or zester
Citrus juicer or fork
Fork (for fluffing rice)

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 16g💛Saturated Fat: 14g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 4g

📝Notes

For a lighter version, use light coconut milk and reduce the butter. To make it vegan, substitute butter with coconut oil. Leftover rice can be refrigerated for up to 3 days and reheated with a splash of water or coconut milk.

Watch Video Of How Coconut Lime Rice Works

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers and reheat when needed.

For longer storage, consider freezing individual portions in zip-top bags or containers for up to 3 months; thaw overnight in the fridge before reheating.

When reheating, add a splash of water if needed to restore moisture – you can also add some extra butter or oil if desired for extra flavor.

❓ Frequently Asked Questions About Coconut Lime Rice

Q: What type of rice should I use for this recipe?

A: You can use any type of long-grain rice you like, but jasmine rice is a classic choice because of its tender texture and sweet flavor.

Q: Can I use fresh or frozen coconut milk instead of canned?

A: Yes! Fresh or frozen coconut milk will give you a slightly different flavor profile than canned, but it’s still delicious. Just be sure to thaw the frozen coconut milk overnight in the fridge before using it.

Q: How do you prevent the coconut lime rice from becoming too dry?

A: To prevent dryness, be sure to add enough liquid when cooking the rice – about 1 1/2 cups of water per 1 cup of uncooked rice. Also, don’t overcook the rice; stop cooking when it’s still slightly firm in the center.

Q: Can I make this recipe gluten-free?

A: Yes! Simply substitute gluten-free soy sauce or tamari for regular soy sauce if desired.

Q: How long does this recipe keep in the fridge?

A: Coconut lime rice will keep in an airtight container in the fridge for up to 5 days; reheat when needed.

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