Fluffy, creamy and zesty Coconut Lime Rice with toasted coconut and cilantro is an easy side dish that will jazz up any meal!
PREP TIME: 10 minutesminutes
COOK TIME: 15 minutesminutes
Resting time 10 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 4servings
Ingredients
1½ cups (300grams)long-grain white rice, Jasmine or Basmati is best
1 can (400 ml / 13.5 oz)coconut milk, light or full fat
1 cup (240ml)water
¾teaspoonsalt
2limes, zest and juice
⅓ cup (20grams)unsweetened shredded or flaked coconut
OPTIONAL 1 bighandfulfresh cilantro
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.