Coconut Lime Rice

Coconut lime rice really is the perfect side dish. It’s incredibly flavorful and is made right on the stove top, no rice cooker needed. This creamy coconut lime rice recipe is naturally gluten free, dairy free, and vegan.

This simple side dish has a mild coconut flavor that gets balanced out by fresh lime juice and lime zest.

It’s the perfect accompaniment to many different dishes such as Thai coconut lime chickengluten free coconut shrimpbbq salmon bites, burrito bowls, and more.  You can also use leftover cold coconut lime rice to make an even more flavorful pineapple fried rice.

Ingredients

A bowl of rice, fresh cilantro, limes, salt, and coconut milk.

To make this recipe, you only need a few simple ingredients.

  • Jasmine rice – I recommend using plain white rice over brown rice for the creamiest texture and best flavor.
  • Full fat coconut milk – you’ll use the whole contents of the can including the coconut cream and the water. The fat from the coconut is what gives the rice its super creamy texture. You can find canned coconut milk in the international aisle of major grocery stores or at Asian supermarkets.
  • Fresh lime juice & zest – The juice balances out the flavors and the zest brings forward that true lime flavor.
  • Kosher salt – To taste.

For the full recipe, see the recipe card at the bottom of this post.

How to Make Coconut Lime Rice

Step 1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove any excess starch. Add the rinsed rice to a medium saucepan with the canned coconut milk, water, and salt. Bring to a boil over medium-high heat.

Coconut milk, rice, water, and salt in a saucepan.

Step 2. Once boiling, cover with a lid, and reduce to a low boil over medium-low heat. Cook undisturbed for 15 minutes. Take the pan off the heat and let it sit covered for an additional 3-5 minutes.

Rice cooking in a covered saucepan on the stovetop.

Step 3. Fluff the rice with a fork and add in the lime zest, lime juice, and more salt to taste. Mix to combine.

Rice in a saucepan with lime zest and a wooden spoon.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this coconut lime rice using what you already have? Here are some ideas

  • No Jasmine rice? – use another type of long grain rice such as basmati rice, Carolina Gold, or American long grain, but the cooking time may vary with one of these other varieties. 
  • No full-fat coconut milk? – feel free to use lite canned coconut milk if you prefer. 
  • Instead of water – you can substitute coconut water or vegetable/chicken broth for the water.
  • Make coconut cilantro lime rice – add fresh cilantro at the end to garnish and for more flavor.

Equipment

For this recipe, you’ll need a few basic kitchen tools such as a saucepan with a lid, a Microplane for removing the lime zest, a chef knife to cut the lime and cilantro, measuring cups, and a fine-mesh sieve for rinsing the rice.

How to Store

Store leftover rice in an airtight container in the fridge for up to 3 days. 

More Side Dishes

Coconut Lime Rice

5 from 8 votes
A bowl of homemade coconut lime rice with fresh lime slices and chopped cilantro on top.
Coconut lime rice really is the perfect side dish. It's incredibly flavorful and is made right on the stove top, no rice cooker needed. This creamy coconut lime rice recipe is naturally gluten free, dairy free, and vegan.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients
 

  • 1 cup Jasmine rice
  • 15 ounce can full fat coconut milk about 1 ½ cups
  • ½ cup water
  • ½ teaspoon kosher salt plus more to taste
  • zest of 1 lime
  • juice of 1 lime about 2 tablespoons

Optional

  • 2-3 tablespoons chopped cilantro to garnish

Instructions

  • Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove any excess starch. Add the rinsed rice to a medium saucepan with the canned coconut milk, water, and salt. Bring to a boil over medium-high heat.
  • Once boiling, cover with a lid, and reduce to a low boil over medium-low heat. Cook undisturbed for 15 minutes. Take the pan off the heat and let it sit covered for an additional 3-5 minutes.
  • Fluff the rice with a fork and add in the lime zest, lime juice, more salt to taste, and optional chopped cilantro. Mix to combine.

Notes

How to store: Store leftover rice in an airtight container in the fridge for up to 3 days. 
Make It Your Way: Substitutions & Variations
No Jasmine rice? – use another type of long grain rice such as basmati rice, Carolina Gold, or American long grain, but the cooking time may vary with one of these other varieties. 
No full-fat coconut milk? – feel free to use lite canned coconut milk if you prefer. 
Instead of water – you can substitute coconut water or vegetable/chicken broth for the water.
Make coconut cilantro lime rice – add fresh cilantro at the end to garnish and for more flavor.

2 Comments

  1. What am I doing wrong? I followed the directions to a T and my rice never cooked. The coconut milk didn’t absorb and it was still crunchy. I gave it more time and still nothing. I drained the extra off and tried with just water. Great flavor but it never cooked. Had to toss it. What am I doing wrong?

    1. Lindsey Jenkins says:

      Hi Amanda,

      I’ve made this recipe hundreds of times and I’ve never had any issue, so I can’t say for sure. That’s very strange, and I’m so sorry it didn’t work for you!

      Did you let it come to a boil before you reduced the heat? All stovetops vary in heat levels, so my guess would be that your burner wasn’t hot enough. If you try again, or if this happens with any rice recipe, bump up the heat! I hope that helps.

5 from 8 votes (8 ratings without comment)

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