Coconut Lime Rice

Light and creamy coconut rice is an easy and flavorful side dish for a grilled seafood dinner. Here, rice is cooked in a base of coconut milk, water, and salt until tender and fluffy. The recipe is mostly freehand. So serving it as a side dish gives you plenty of time to focus on your main course.

This Coconut Lime Rice has a subtly sweet and nutty flavor from the coconut that is well balanced by the acidity of the lime juice. I mix it with a healthy dose of fresh cilantro for added brightness. What I love about this rice is that it’s almost as quick as plain white rice, but it stands on its own as a side dish with all those added flavor elements.

Jasmine rice provides the perfect balance of textures

Upon testing, I found that basmati rice yielded a slightly drier texture than I preferred. Short-grain rice, such as sushi rice, can become too sticky. On the other hand, jasmine rice offers the perfect balance of textures with a slightly firm but moist bite.

The best coconut milk for coconut lime rice

I recommend using full-fat coconut milk for the best results. It has a stronger flavor when compared to light-colored, full-fat coconut milk. Aroy-D and Trader Joe’s coconut milk are my favorite brands.

Sometimes coconut milk separates in the can, so I always stir the mixture before adding it to the rice. Don’t worry if you have a few small lumps as they will melt with the rice as it cooks.

Tips for evenly cooked rice

I’m sure we’ve all tried cooking rice at some point, only to discover a sticky, gummy mess or hard, crunchy grains. Here are a few tips to ensure a perfectly cooked portion of rice!

• Don’t skip the rinsing step! Thorough rinsing before cooking will help remove excess starch, preventing a rubbery result. This step also ensures fluffy, tender rice. If in doubt, wash over!
• Stir the rice before it simmers. Bring the rice and liquid ingredients to a boil, then stir vigorously and scrape any grains off the bottom to prevent later sticking.
• Once it boils, reduce the heat to low and cover the pot. A lower heat gently simmers the rice to ensure even cooking.

How to serve coconut lime rice

The best part about this rice is that it tastes great hot or at room temperature. In fact, I often prefer to serve the dish at room temperature in the summer heat.

Serve the rice with lots of lime wedges alongside grilled shrimp or fish – or even fried chicken! Since the flavor of the coconut milk is subtle, I like to serve the dish as a separate item on the plate. For example, a scoop of strong, flavorful curry can sometimes overpower the flavor of the rice.

Here are some of our favorite side dishes with this rice:

• ceviche
• Smokey Paprika Shrimp Skewers
• Easy Grilled Gochujang Chicken Thighs
• Tandoori chicken
• Grilled shrimp with Konkani-inspired masala