Coconut Lime Rice

Ingredients

• 185 g (1 cup)uncooked long-grain white rice
• 400 g (1 can, 14 oz)coconut milk
• 120 ml (½ cup)chicken or vegetable stock
• 15 ml (1 tablespoon) lime juice, plus the zest of 1 limelime
• 1 handfulchopped coriander
• to tastesalt and pepper

Instructions

1. 1

   Rinse the rice

   Put the rice in a sieve and rinse it under cool water until the water runs mostly clear.

2. 2

   Cook the rice

   Add the coconut milk and stock to a medium saucepan over high heat and stir until smooth. Once the mixture boils, stir in the rice and cover the pan. Reduce the heat to low and cook for 15 minutes.

3. 3

   Rest and finish

   Turn off the heat and leave the pan covered for another 15 minutes without opening it. Fluff the rice with a fork, then stir in the lime juice, lime zest and chopped coriander. Season with salt and pepper if needed, and serve straight away.

What is coconut lime rice?

This is a rice side dish with American-style home cooking roots, combining coconut milk’s richness with the sharp, fresh flavour of lime. Coriander adds a herbal finish.

Here, the rice cooks directly in coconut milk and stock, so it absorbs their flavour as it softens. Lime and coriander go in at the end to keep their aromas fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 6g protein, 40g carbs, 22g fat.

The rice provides most of the carbohydrates, while coconut milk contributes much of the fat. The rice and coconut milk also provide some protein, with the stock adding flavour. Pair a serving with a lean protein and vegetables to make a more balanced plate.

Choose the right rice

Long-grain rice: the recipe calls for uncooked long-grain white rice. Rinsing it until the water is mostly clear removes loose surface starch and helps the grains cook up less sticky.

Get the coconut mixture smooth

Coconut milk: full-fat coconut milk gives the rice its creamy texture and pronounced coconut flavour. Stir it together with the stock before adding the rice so the liquid is smooth.

Stock: chicken or vegetable stock both work, so choose according to what you are serving the rice with.

Keep the lid on

Covered cooking: after adding the rice to the boiling liquid, cover the pan and reduce the heat to low for 15 minutes. Avoid lifting the lid during cooking, as the recipe relies on the trapped steam.

Resting: turn off the heat and leave the covered pan undisturbed for another 15 minutes. This resting stage is part of the method, not spare cooking time.

Finish with lime and coriander

Fresh finish: fluff the cooked rice with a fork before stirring in the lime juice, zest and chopped coriander. Adding them at the end keeps their flavour bright.

Seasoning: taste the rice before adding salt and pepper, since the stock may already contribute seasoning. Serve it as soon as it is finished.

What to serve with it

Pairings: serve the rice alongside grilled chicken, fish, prawns or roasted vegetables. Its creamy coconut flavour and zesty finish also sit well with spiced mains.

For a simple plate, add a protein and a green vegetable. The rice is rich, so a fresh or lightly dressed side can balance the meal.

Recipe notes & tips

• Rinse the rice until the water is mostly clear before cooking.
• Stir the coconut milk and stock together until smooth.
• Reduce the heat to low once the rice is covered.
• Keep the lid closed during both the cooking and resting stages.
• Fluff with a fork before adding the lime and coriander.
• Taste before seasoning, especially if your stock is already salty.

Variations

• Vegetable stock: use it instead of chicken stock for a vegetarian version.
• Lighter texture: use light coconut milk for a less rich result.
• Extra lime: add more lime juice to taste for a sharper finish.
• Herb swap: use chopped parsley instead of coriander for a different herbal note.
• Fresh chilli: stir in a little chopped chilli with the lime and coriander for gentle heat.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice stickier; rinse until the water is mostly clear.
• Opening the lid: steam escapes and interrupts the covered cooking; leave the pan closed for the full 15 minutes.
• Cooking on high throughout: the rice may not cook as intended; lower the heat after the liquid boils and the rice is added.
• Skipping the rest: the recipe needs 15 minutes off the heat with the lid on; let it stand before fluffing.
• Adding herbs too early: coriander can lose its fresh flavour; stir it in after cooking.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions