Coconut Jasmine Rice with Lime
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This coconut jasmine rice with lime is light, fragrant, and full of subtle citrus flavor. Cooked in creamy coconut milk and finished with fresh lime juice and zest, it turns a simple side into something a little more memorable. An easy rice recipe that pairs well with almost any dinner.
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This coconut jasmine rice with lime is a simple side that brings a fresh lift to any meal. While it can sit beside almost anything on the table, I most often serve it with air fryer panko crusted shrimp or flaky oven baked salmon, since the citrus notes work especially well with seafood.
If lime isn’t your thing, it can be left out entirely and the rice still turns out rich and flavorful. Even without it, the coconut milk gives each grain a soft, silky finish that stands perfectly on its own.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-By-Step Made Simple
- Step 1: Rinse the rice well. I always rinse my rice before cooking. Uncooked rice has residue and a starchy dust on it that turns gummy when it hits boiling water. Once I started rinsing it well, I got light, fluffy rice with separate grains every time.
- Step 2: Mix the Coconut Milk and Water. The coconut cream usually separates and clumps at the top of the can, so I like breaking it up so everything is evenly mixed before cooking.
- Add the rice to the boiling coconut water, stir and reduce the heat to low. Cover and let simmer for about 15 minutes or until most of the liquid has been absorbed, checking on it sparingly.
- Once the rice is cooked, remove the pot from the heat and let it sit covered for another 10 minutes. Then remove the cover, fluff with a fork and mix in the lime zest and juice.
Leftovers? No problem!
Store any leftover rice in a tightly sealed container in the fridge for up to 4 days. Reheat in the microwave by adding a tablespoon or two of water to it and microwaving for 60 seconds at a time until heated through.
Or freeze it! I love to have frozen rice on hand because it gets a little drier and is the perfect rice to use for fried rice. You can easily make this rice a whole meal by using up some veggies in the fridge, a little tofu, chicken or meat of your choice.
Coconut Jasmine Rice with Lime
Ingredients
- 2 cups jasmine rice
- 1 can full-fat coconut milk
- 1 ½ cups water
- 1 tsp salt
- 2 limes, zested
- 1 ½ tbsp lime juice
Instructions
- Rinse the rice thoroughly, running through water for 2-3 minutes or until water runs clear to remove the excess starch and residue.
- Add the water, coconut milk and salt to a large pot and stir. Bring to a boil over medium-high heat.
- Add the rice to a pot and then stir into the coconut water. Cover the pot with a lid and reduce the heat to low. Let simmer for 15 minutes or until most of the liquid has been absorbed. Do not lift the lid because the steam is needed. Check sparingly at the end of the cook time only.
- Remove the pot from the heat and keeping the lid on, let the rice sit for another 10 minutes.
- Take the lid off and fluff the rice with a fork. Add the lime zest and juice and mix well to combine. Serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
