Coconut and Lime Rice
A subtly flavour rice perfect for serving with, but not limited to, Caribbean or Asian dishes
- 1 tbsp Coconut oil
- 4 Spring onions finely chopped *SEE NOTE 1
- 360g (2 cups) Jasmine rice *SEE NOTE 2
- 1 400ml / 13.5 fl oz can Coconut milk *SEE NOTE 3
- 500ml (2 cups) chicken stock *SEE NOTE 4
- 1 lime *SEE NOTE 5
Wash rice until the water runs clear.
Heat oil in a pan, 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, coconut milk and zest of the lime. Half the lime and add both parts to the pan. Bring to a boil.
Cover, reduce the heat to low and gently simmer for 15 - 20 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. Then remove the lime and squeeze the flesh into the rice dish.
Fluff with a fork and serve.
Nutritional information is a rough guide only, calculated using an online nutrition calculator.
- Also known as salad onions, green onions, scallions, shallots depending on what part of the world you are from.
- 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.
- Use full-fat coconut milk, reduced fat will not provide the same intensity in flavour.
- Use homemade chicken stock if making for a baby / young child. Alternatively, replace with water.
- Lime is optional but works really well with the coconut. The lime turns jammy when cooked in the milk and tastes delicious!
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