Coconut Lime Rice

Bright, zesty Coconut Lime Rice wakes your kitchen with a warm, sweet-citrus scent and soft, fluffy grains. This easy side dish fits weeknight dinners, slow Sunday meals, or a quick comfort bowl when you need something cozy. If you serve fish or chicken, it pairs wonderfully — try it with a simple baked cod with coconut lemon cream sauce for a full meal that feels special without fuss.

Why Make This Recipe

• Quick & Easy: cooks in one pot with little stirring.
• Family Favorite: kids like the mild coconut sweetness and bright lime.
• Budget-Friendly: uses pantry staples like rice and canned coconut milk.
• Versatile: works with fish, chicken, tofu, or in rice bowls.

This recipe stands out because the coconut adds a rich, warm creaminess while the lime keeps the flavor bright and fresh. It feels like a little comfort treat — a reminder of sunny meals and relaxed family evenings.

Ingredients

For the base:

• 1 1/2 cups long-grain white rice (rinsed until water runs clear)
• 1 cup full-fat canned coconut milk (shake the can first)
• 1 cup water
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon sugar (optional — balances the coconut)

For flavor:

• Zest of 1 lime (finely grated)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon unsalted butter or neutral oil (optional, for shine)

For garnish:

• 2 tablespoons chopped fresh cilantro (optional)
• Toasted shredded coconut or lime wedges for serving (optional)

Notes: Use full-fat coconut milk for the creamiest texture. Rinse rice to remove excess starch so it stays light and fluffy.

How to Make Coconut Lime Rice

1. Prep the rice by rinsing it under cold water until the water runs almost clear. (This removes extra starch so the rice stays fluffy.)
2. In a medium pot, add the rinsed rice, coconut milk, water, salt, and sugar if using. Stir once to combine.
3. Bring the pot to a gentle boil over medium-high heat, uncovered. Watch the pot so it doesn’t boil over. (A steady, gentle boil helps the liquids combine evenly.)
4. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15 minutes without lifting the lid. (Keeping the lid on traps steam and cooks the rice evenly.)
5. After 15 minutes, turn off the heat and leave the pot covered for 10 more minutes to steam.
6. Remove the lid and fluff the rice gently with a fork. Stir in the lime zest, lime juice, and butter or oil if using. Taste and add a pinch more salt or lime juice if needed.
7. Transfer to a warm bowl and sprinkle with chopped cilantro and toasted coconut if you like.

Mini-tips: If your rice feels wet, let it sit uncovered for a minute or two and fluff again; if it’s a bit firm, cover and let it steam longer.

How to Serve Coconut Lime Rice

• Make a bright plate: serve the rice hot with grilled or pan-seared fish, and add a squeeze of lime on top.
• Rice bowls: top the rice with seasoned ground turkey, avocado, and fresh veggies for a quick, family-friendly bowl — try it with a spicy twist like in the bang bang ground turkey rice bowls.
• Party side: scoop into a warm serving bowl and garnish with toasted coconut and lime wedges for guests.

How to Store Coconut Lime Rice

• Fridge: Cool the rice to room temperature, then store in an airtight container for up to 4 days.
• Freezer: Spread rice on a tray to cool, then pack into freezer-safe bags or containers for up to 2 months. Press out extra air for best results.
• Reheat: For the stove, add a splash of water and warm over low heat, stirring until heated through. For the microwave, sprinkle a little water over the rice, cover loosely, and heat in 30-second bursts, stirring between each until hot.

Tips to Make Coconut Lime Rice

• Rinse rice until water runs clear to avoid gummy rice.
• Use full-fat coconut milk for richer flavor; light coconut milk makes it thinner.
• Don’t lift the lid during simmering — steam is what cooks the rice evenly.
• Adjust lime to your taste; add more zest for extra fragrance.

Variation

• Brown rice version: use 1 1/2 cups brown rice and 2 1/4 cups liquid (mix coconut milk and water). Cook covered for about 40–45 minutes, then steam 10 minutes.
• Cilantro-lime coconut rice: fold in extra chopped cilantro and a little chopped scallion for a herby finish.

FAQs

Can I use jasmine or basmati rice instead of long-grain white rice?

Yes. Jasmine gives a fragrant, slightly sticky texture; basmati stays more separate and fluffy. Keep the same liquid ratio but watch cooking time by package notes.

Can I use light coconut milk or coconut-flavored milk drink?

You can, but the rice will be less creamy. Full-fat canned coconut milk gives the best texture and richness.

Is this recipe good for meal prep?

Yes. It stores well in the fridge for up to 4 days and freezes nicely. Reheat with a splash of water to refresh the grains.

What if my rice is too wet or dry after cooking?

If too wet: leave the pot uncovered on low heat for a few minutes and fluff. If too dry or undercooked: add a few tablespoons of hot water, cover, and steam 5–10 minutes.

Conclusion

Coconut Lime Rice is simple, warm, and full of bright, cozy flavor. The coconut smells sweet and inviting while the lime adds a fresh lift — a small, comforting side that can change an ordinary meal into something memorable. If you want another easy version to compare, see Coconut Lime Rice Recipe (One Pot). Please leave a comment and a star rating if you tried this, and share it on Pinterest or Facebook with friends who love easy, tasty sides. What twist did you try? Let us know below!

Coconut Lime Rice

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• Author: chef-ava
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Bright and zesty Coconut Lime Rice, a perfect side dish that pairs well with fish or chicken, bringing warmth and comfort to your meals.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups long-grain white rice (rinsed until water runs clear)
• 1 cup full-fat canned coconut milk (shake the can first)
• 1 cup water
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon sugar (optional)
• Zest of 1 lime (finely grated)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon unsalted butter or neutral oil (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• Toasted shredded coconut or lime wedges for serving (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Rinse the rice under cold water until the water runs almost clear.
2. In a medium pot, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir once to combine.
3. Bring the pot to a gentle boil over medium-high heat, uncovered.
4. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15 minutes without lifting the lid.
5. After 15 minutes, turn off the heat and leave the pot covered for 10 more minutes.
6. Remove the lid and fluff the rice gently with a fork. Stir in lime zest, lime juice, and butter or oil if using.
7. Transfer to a warm bowl and sprinkle with chopped cilantro and toasted coconut if desired.

Notes

Use full-fat coconut milk for the creamiest texture. Rinse rice to remove excess starch, keeping it light and fluffy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 470mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg