Fluffy, creamy and zesty Coconut Lime Rice with toasted coconut and cilantro is an easy side dish that will jazz up any meal!
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Coconut and lime together help turn a simple white rice dish into something special! This easy vegan side is bursting with flavour and can be served with all of your favourite meals.
My recipe for coconut lime rice is super creamy and irresistible. The lime juice really makes it pop, cutting through the richness of the coconut milk and adding a punch of flavour you’ll love, while the toasty shredded coconut adds colour, flavour, and lovely texture.
Ingredients
Here are the main ingredients you will be needing to make this recipe:
- Long grain white rice: Any long-grain white rice will do but jasmine or basmati lend themselves to the recipe best. Don't use short grain rice or brown rice.
- Coconut milk: Canned coconut milk is a pantry staple here. It's such a versatile ingredient. For the rice to actually taste of coconut I recommend using full fat canned coconut milk. Ideally a good quality brand because the higher the percentage of coconut in the milk, the better the coconut flavour in the rice will be.
- Limes: You need both the lime zest and juice in this recipe. If you only have bottled lime juice, then omit the zest.
- Shredded coconut or coconut flakes: Toast it up for a crunchy, golden and flavourful garnish!
- Fresh cilantro: Whether you love or hate cilantro, it’s totally optional in this dish.
Not a fan of lime? Check out my Coconut Basmati Rice recipe instead.
How To Make Coconut Lime Rice
Follow these easy steps to make this creamy and zesty vegan side dish:
- To a pan add the rice, coconut milk, water, lime zest and salt. Bring to a boil, cover, and cook for 15 minutes, then let it sit for 10 minutes with the lid on.
- While that's happening toast the shredded coconut in a small skillet.
- Fluff the rice up with a fork and then squeeze over the fresh lime juice.
- Add the optional cilantro and stir/fluff with a fork.
Success Tip - Don't remove the lid during the simmering or the 10-minute rest. It's really important to keep the steam trapped inside so the rice cooks properly.
To serve, sprinkle some of the toasted coconut over the rice in a serving dish or over each individual portion.
What Goes With Coconut Lime Rice?
This rice dish is really versatile. Serve as a side dish with your favourite Indian, Thai, Caribbean, Asian, or Mexican meals. It really comes into its own with curries, burrito bowls, stir-fries, and tofu-dishes. I love it with:
A dollop of green sauce or peanut sauce is a nice addition too!
Tips For Storing Leftover Rice
Leftover rice should be cooled very quickly in a shallow container, then covered tightly and refrigerated. Do not leave it out at room temperature for more than 1 hour after cooking.
It can be kept in the fridge for 24 hours or frozen for up to 1 month. Reheat in the microwave or covered tightly in the oven until piping hot. If frozen reheat straight from the freezer. Don't let it defrost first.
It is very important to note that for food safety reasons cooked rice can only be reheated once.
Coconut Lime Rice Recipe FAQs
If I'm honest, I never bother, but you can if you want to. Just be sure to drain it really well.
For the best coconut flavour canned full-fat coconut milk is best for this recipe. Light coconut milk doesn't impart enough coconut flavour to be worthwhile.
Any long-grain white rice is fine but jasmine rice and basmati rice give the best results.
You can try if you like but I've had mixed results. In my old 6 quart it works fine. In newer or bigger models the burn notice sometimes appears before it gets to pressure. If you want to have a go regardless, add the rice ingredients to an Instant Pot but only use ½ cup (120ml) of water. Cook on high pressure for 3 minutes, then allow the pressure to naturally release. This will take 10 to 15 minutes. You'll know when it's done because the pin/valve will drop. Open the lid, fluff with a fork, then serve.
Recipe
Coconut Lime Rice
Author:Ingredients
- 1½ cups (300 grams) long-grain white rice , Jasmine or Basmati is best
- 1 can (400 ml / 13.5 oz) coconut milk , light or full fat
- 1 cup (240 ml) water
- ¾ teaspoon salt
- 2 limes , zest and juice
- ⅓ cup (20 grams) unsweetened shredded or flaked coconut
- OPTIONAL 1 big handful fresh cilantro
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add the zest to the pan. Set the limes aside to juice later.
- Stir then set the heat to medium-high. Allow the liquid to come to a full boil. Once it reaches that stage, cover with a lid, turn the heat to low and simmer for 15 minutes. Make sure it maintains a gentle simmer for the entire time. Do not stir or lift the lid.
- While you are waiting put the shredded coconut in a small pan (no need for any oil) and toast it over medium low heat. Keep it moving and remove from the heat as soon as it's starting to turn golden brown. It will only take a couple of minutes. Don't leave it alone during this time as it can burn very quickly.
- After the rice has been simmering for 15 minutes, turn off the heat and let it rest for 10 to 15 minutes without lifting the lid.
- Once the time is up, remove the lid. Squeeze over the juice from the 2 limes, then fluff the rice up with a fork. Add the optional cilantro and give it a quick stir through with the fork.
- Sprinkle some of the toasted coconut over the rice before serving.
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Chris Lee says
I don’t think I ever commented before, but I have really loved your recipe- It is one I come back to again and again. Informative food content, Beautiful food Images. I love your content and all the best to you.
kelly meechan says
super delicious - the second recipe i have tried as a newly minted plant based eater. Can't get enough and neither could my guests. i served with the spiced black beans burrito style with guac. i have a fantastic rice cooker so needed to reduce the fluids a bit but all turned out fantastic
Lacey Dutch says
This is sooo good!! Perfect balance of flavors. I made it with your baked tofu, putting extra sauce over some broccoli stir fry and the combination of the two is pure heaven! I can see this rice being good in so many different combos. Thank you so much!!
A Virtual Vegan says
I'm really pleased you enjoyed it Lacey. I love it with the baked tofu too! Be sure to try my tofu bowls recipe which features both the rice and the tofu. I think you'll love them! https://avirtualvegan.com/tofu-bowls/
Colleen says
Absolutely delicious and so easy to make. We had this with Melanie's Black Beans (made in the Instant Pot) and they were a great combination.
Betty says
This recipe is wonderful. I made it following exact directions, adding the cilantro and crushed peanuts. Served with tofu satay and fresh green beans and my friends all loved it!!!!
A Virtual Vegan says
Thank you Betty, I'm really pleased you and your guests enjoyed it!
Joyce says
I just made this recipe and served it with tofu and broccoli. Yummy!
A Virtual Vegan says
Glad you enjoyed it Joyce and thanks so much for leaving a rating/review!
Alan says
Similar to the question above, can you use an Instant Pot? Usually when cooking rice I'd use 1 cup of water to 1 cup of rice. Should I keep the ratio of water to coconut milk in the same ratio but a total of 1.5 cups to match the rice quantity?
A Virtual Vegan says
As much as I love my Instant Pot I don't recommend cooking this in one. They don't like the combination of coconut milk and rice and you end up getting the dreaded burn warning. The only way to avoid it is to add more water and then the rice ends up soggy and wet. In tests i found you can sometimes (50/50) get away with it in the old 6 quart models from a few years ago but the newer Instant Pots really don't like it. It's so easy in a pan on the stovetop though. Only 10 minutes active cooking!
Valerie says
Can you use brown Basmati or Jasmin rice?
A Virtual Vegan says
I didn't test it with brown rice because for flavoured rice I always prefer using white rice. The flavours come through much better. It will work though. I'd let it come up to a boil then put the lid on and turn to the lowest heat and leave it 'til the liquid has just about gone, then turn if off and don't touch it or open the lid for 10 to 15 minutes. Then add the lime juice etc as per the recipe. Hope that helps!
Owen says
Is there any reason not to use a rice cooker?
A Virtual Vegan says
I think it will be just fine, but it hasn't been tested that way because I don't have a rice cooker (and have never actually used one before!). So timings and liquid quantity might need tweaking very slightly. You know your rice cooker though, so tweak it to suit if you feel it needs it. Good luck!