Coconut and Lime Rice
A delicious coconut rice recipe with the added freshness of lime and coriander/cilantro. Great for serving with, but not limited to, Caribbean or Asian dishes
Servings: 6
Calories: 389kcal
Ingredients
- 2 cups (360g) Jasmine rice *See note 1
- 1 tablespoon Coconut oil
- 3 Spring onions, finely chopped *See note 2.
- 1 400ml / 13.5 fl oz can Coconut milk
- 1 ½ cups (375ml) Vegetable or chicken stock/broth *See note 3
- 1 Lime
- 2 tablespoon Coriander (Cilantro), finely chopped
Instructions
- In a large bowl rinse the rice in 4-5 changes of water until the water runs pretty clear. Drain in a large fine mesh sieve. (See note 4)
- Heat oil in a medium saucepan, add the spring onion and cook on a gentle heat for around 2 minutes (until soft)
- Add the rice and make sure the grains are coated in the oil.
- Add the stock/broth and coconut milk and bring to a boil.
- Cover, reduce the heat to low and gently simmer for 15 - 19 mins, until all liquid is absorbed. (I find 17 min works perfectly but this will vary depending on stove )
- Leave the pan covered, with the heat turned off, for a further 5 minutes.
- Fluff with a fork and serve. Squeeze the juice of the lime and stir through with the coriander (cilantro).
Video
Notes
- You can replace jasmine rice with basmati rice or long-grain rice. Short-grain rice (such as risotto or sushi rice) will not work in this recipe.
- Also known as salad onions, green onions, scallions, shallots depending on what part of the world you are from.
- The stock/broth can be replaced with water.
- Rinsing rice removes excess starch and is crucial when making coconut rice because coconut milk is thicker than water and can make the rice sticky and gluey.
Nutrition
Calories: 389kcal | Carbohydrates: 53g | Protein: 8g | Fat: 17g | Saturated Fat: 15g | Sodium: 38mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 5.4mg | Calcium: 42mg | Iron: 3mg