Coconut and Lime Rice
A subtly flavour rice perfect for serving with, but not limited to, Caribbean or Asian dishes
Servings 6
Calories 389kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
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