Coconut Lime Rice is soft and fluffy. The perfect balance of sweet and savory. Pair it with chicken, seafood, or your favorite vegetables.Cook it tonight in just about 30 minutes for aquick and easy homemade dinner!
13.66ouncescanned unsweetened coconut milk (about 1 ½ cups)
2 ⅔cupswater
½teaspoonkosher salt
½cupsweetened flaked coconut
2teaspoonslime zest (from about 2 limes)
Instructions
Pour coconut milk into a measuring cup. Whisk to combine solids with the liquids from the can.
Add rice, coconut milk, water, and salt to a large pot. Set on the stove over medium heat.
Bring to a boil. Cover the pot, turn heat to low, and simmer for 15 minutes.
To toast coconut: Preheat oven to 325 degrees F. Sprinkle coconut in a single layer over a sheet pan. Toast in the oven until lightly golden brown, about 5 to 7 minutes. Watch carefully so it does not burn.
Remove rice from heat and fluff with a fork.
Stir lime zest and shredded coconut into rice. Serve warm garnished with additional toasted coconut and chopped cilantro.
Notes
Make sure to combine the solids and liquids from the can of coconut milk. This will ensure a smoother, fluffier texture of rice.
I like to use sweetened coconut flakes for a slightly sweet and savory taste. Toasting the coconut also adds a more nutty, coconut flavor. You can also use unsweetened coconut, but the flavor may be a bit more subtle.
For additional lime flavor, juice the limes over the rice after it's done cooking.