This Coconut Coriander / Cilantro Lime Rice is so good, you’ll be eating it plain straight out of the pot! A classic coconut rice freshened up with a burst of zesty lime and cilantro / coriander. Made in one pot, this is easy and a terrific way to jazz up plain old rice.
My favourite way to make coconut rice is using coconut milk POWDER because the rice comes out fluffier and cleaner- here’s my recipe for Coconut Rice here. That recipe is an Asian restaurant recipe, and the secret ingredient is kaffir lime leaves – it’s what makes that little difference to make it truly restaurant quality.
This recipe is for coconut rice made with coconut MILK, not powder. It doesn’t come out quite as fluffy but is still just as tasty. I wanted to share this version made with coconut milk because I’m pretty sure that most people – myself included – will more likely have coconut milk rather than coconut powder in their pantry!
You will find that many coconut rice recipes “out there” use just rice and coconut milk. In my personal – I stress the word PERSONAL(!) – opinion, that makes the rice: a) too rich; and b) too gluggy. So I use a combination of both coconut milk and water.
As a side note, every every chef recipe I’ve come across does the same. 😉
Coconut is quite rich, so when I serve this as a side, quite often I will freshen up the rice with lime juice. Which is why I decided to share my Coconut Coriander / Cilantro Lime Rice recipe, rather than just a Coconut Rice. 🙂 But you can omit the lime if you wish!
I served this as a side to my Hawaiian Coconut and Pineapple Chicken Skewers. It was a perfect accompaniment – not a coconut overload because of the freshness from the lime and cilantro / coriander. Also, this coconut rice and Hawaiian Chicken Skewers recipe together use up 1 can of coconut milk – perfect! 🙂
Hope you enjoy! – Nagi x
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Coconut Coriander (Cilantro) Lime Rice
Ingredients
Rice
- 1 1/2 cups long grain rice, uncooked (jasmine is great too)
- 3/4 cup coconut milk
- 1 1/2 cups water
- 1/2 tsp white sugar
- 1/4 tsp salt
To Finish
- 1/4 cup finely chopped coriander / cilantro leaves
- 1 - 2 tbsp fresh lime juice (adjust to your taste)
Instructions
- Place Rice ingredients in a medium saucepan over medium heat with the lid on. Bring to simmer then turn down to medium low.
- Cook for 15 to 18 minutes, or until liquid has been absorbed. Remove from heat, leaving the lid on, and rest for 10 minutes.
- Fluff rice with a fork then stir through coriander/cilantro and lime juice. Adjust lime juice to taste.
Recipe Notes:
LIFE OF DOZER
Searching for fish in the water…
I forgot to add that I substitute chicken broth for the water. It always turns out delicious
Sounds amazing Jan!
This has been one of our favorite side dishes. I serve it with chicken..baked and kabobs. Thanks for sharing!!
Great Jan!!
Hi Nagi, Just wondering if you need to rinse the jasmine rice when doing this?
Hi Mike, I don’t bother here, if a recipe requires it I will usually put it in the directions – N x
Nagi!
I just made your recipe and used jasmine rice , it turned out lovely!
I zested two limes and used all the juice and will garnish with toasted unsweetened coconut pieces, some very small pieces of mango, and more zest.
I agree on the mix of water with the coconut milk, perfection!
So tasty! I made this chicken and rice. Served it with a side of mango chutney and grilled pineapple spears. It was a taste of the Caribbean
Yum! I love coconut rice but for some reason haven’t tried making it at home yet. Thanks for the recipe.
*Gasp!* It’s a must try Chelsey!!! 🙂 N x
This rice is awesome Nagi. I read the recipe over & over because I doubted your method. I was taught how to make rice & I’ve never strayed from it because the rice if flawless every time. But, I did exactly what you said, because you never lead me astray. Once again, you were right! I was literally watching with worry through the glass lid while it cooked though. Our youngest daughter is obsessive about rice, so screwing up the rice would devastate her. Thank goodness you are a brilliant chef.
I’m so glad Josie! Out of curiosity, how do you normally make rice?? Boiling it in lots of water then draining?? PS I’m not a chef! I’m just a normal cook like you!
3 cloves garlic (whole)
Salt
2 C water
1 C rice
Boil first 3 ingredients on high. Once boiling, add rice, reduce heat to minimum, replace cover, set timer for 20 minutes. Do not touch until timer is done.
When I met my spouse he ate minute rice & told me he isn’t a fan of rice. Yeah…he wasn’t a fan of minute rice. He loves a good basmati though!
You’re right; you are not a chef….you’re better!
Oh, that’s pretty much how I do mine! Except I use 1 1/2 cups of water 🙂 It’s an Asian thing!!
Oh yummy! I love coconut rice, and I love how you’ve made it less rich with half water and with lime juice too! Yummmm!
Oooh, lime is a wonderful accompaniment to coconut! I really love it! 🙂
Your recipe sounds so tasty, especially with the coconut pineapple chicken. I was wondering if the jasmine rice could be substituted for the long grain, as you mentioned in your “restaurant coconut rice” recipe. I look forward to all of your recipe post. Enjoy your winter in Sydney, we are finally getting some warm weather here in Ohio.?
Hi Dawn! Happy to hear it’s warming up over there! It was pretty darn cold most of the time I was in LA!! Yup, Jasmine Rice will work GREAT with this too 🙂 I didn’t mention it because it’s not so much an Asian recipe. I will update the recipe though, thanks for the question!
YUM!!!!!!!!! Three of my favorite flavors together in one place. I’ve tried making coconut rice with just coconut milk and it is way too rich. I’ve also made lime-cilantro rice, which was good, but which would be much better with coconut. So I’m switching to your recipe (I can tell by reading it that the amounts of lime and cilantro would be pretty much perfect). Thank you for coming up with the side dish I’ve been wanting. 🙂 PS. It would also go well with your Coconut Marinated Grilled Chicken recipe, which we’re having the leftovers of for dinner tonight.
I’m SO GLAD you agree that making coconut rice with just coconut milk is way too rich!! It gets so gluggy too – you know how you end up with that coconut residue on top of the rice?? Lots of it if it’s made with just coconut milk 🙂 OOOOOH!!! You made the Coconut Marinated Chicken!! Isn’t it awesome?? Bobby Flay marinade! N x