Coconut Lime Rice
This rice is creamy and fragrant, making it the perfect base to soak up the extra chipotle pineapple glaze from the skewers. Perfect Pairings Grilled Proteins: This rice is a natural fit for Hawaiian-style chicken kabobs, chili-lime shrimp, or even a marinated flank steak. Tropical Bowls: Use it as a base for a salmon poke bowl with fresh mango and avocado. Spicy Curries: The creaminess of the coconut milk helps balance the heat in Thai red or green curries. Taco Night: Swap out your standard Mexican rice for this to give fish or shrimp tacos a bright, tropical twist. Pro-Tips for Success The
Dinner · Ryan Johnson's Kitchen
Prep 10 min · Cook 20 min · Total 30 min · Serves 4
Ingredients
- 1 1/2 cup cups Jasmine rice
- 1 can full-fat coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 large lime
- 2 tbsp chopped fresh cilantro
Instructions
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, turn the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes until the liquid is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes. This allows the moisture to redistribute for a fluffier texture.
- Fluff the rice with a fork. Stir in the lime zest, lime juice, and cilantro just before serving.