Name: Tropical Coconut-Lime Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 cups jasmine rice; 1 (15)-ounce coconut cream can (shaken and stirred into one cohesive mixture before using, divided); 2 tablespoons sugar; 2 teaspoons salt; 2 1/2 cups water; 1 lime (juiced); Fresh chopped cilantro (for garnish, optional)

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No summer meal is complete without a heaping side of this tropical coconut-lime rice! Made with caramelized coconut cream, this tender, fluffy Jasmine rice boasts summer's best flavors and makes the perfect side dish for any grill-out.

A bowl of tropical coconut-lime rice on a placemat with toasted coconut and cilantro around it and two spoons in the background.

For summer side dishes when entertaining, we can all agree something simple but flavorful is the way to go. Patio cocktails are waiting for us after all. We don't want to waste too much time fussing over a side dish.

And that's why I love this coconut-lime rice -- it delivers plenty of tropical flavors without demanding too much of our attention. While this recipe does take some time to cook on the stove like any rice, it requires little hands-on work, making it perfect for summer entertaining.

Ingredient Notes

For this coconut-lime rice recipe, here's everything we need.

Jasmine rice
Coconut cream
Fresh lime
White sugar
Salt
Water
Cilantro if desired

I recommend jasmine rice over long-grain white rice. Not only is jasmine rice the more traditional ingredient but it also boasts a lovely fragrance that matches nicely to our coconut and lime.

If you've never cooked with coconut cream, you can find it in the Asian section of the grocery store. Coconut cream comes in a can just like coconut milk.

Before opening coconut cream, I like to give it a good shake. Usually, I do this until I hear the liquid start to swish, but even with a lot of shaking, it may still be separated when you open the can. No worries. Simply pour the entire contents of the can into a small bowl and stir until it comes together.

A close-up view of the coconut-lime rice in a bowl with lime slices.

How to Make

Now let's start on our tropical coconut-lime rice. We begin by giving our rice a good rinse. This helps ensure our finished rice isn't overly sticky.

Once we rinse our rice, we add it to a medium pot with coconut cream, sugar and salt.

The jasmine rice in a pot with coconut cream, sugar and salt.

Traditionally, this is when we'd add our water, but to get a nice caramelization, I like to cook the rice without it first. For a light caramelization, 20 minutes of cooking works just fine, but you can caramelize the rice for up to 40 minutes if you'd like a deeper color. I've done both with great results. More caramelization means more crisp bits, so it comes down to personal preference.

The jasmine rice after it's caramelized in the pot.

After the rice caramelizes, we add our water, bring to a boil, put on the top and let the rice simmer at low heat until it's soft and fluffy. From here, we add in more coconut cream for an extra decadent touch and a generous squeeze of fresh lime juice to add the perfect brightness.

And that's it! We're ready to dig into a big pile of tropical coconut-lime rice.

A bowl of coconut-lime rice with a sprig of cilantro framing it on a placemat.

What to Serve With

Oh, we have so many options here! This coconut rice was made for serving with lots of my favorite recipes here on Burrata and Bubbles. Here are a few suggestions.

Along with these recipes, this tropical rice makes a great base for a poke or burrito bowl. I have no doubt you'll find so many uses for this delicious rice.

An aerial view of a the coconut-lime rice with a cilantro bunch and toasted coconut around it.

Perfect Pairing

Of course, the exact pairing depends on the rest of the meal, but I have a feeling that you plan on enjoying this tropical coconut-lime rice on the patio with your favorite summer entrée. With that in mind, I recommend only the most refreshing beers. A gose with its salty and sour qualities is a tasty match. You also can't go wrong with a wheat ale, Kolsch or pilsner.

In the mood for a glass of wine? I like a crisp sauvignon blanc with this rice. Sauvignon blanc shows off lively citrus and lemongrass notes that pair perfectly with our coconut. Plus, sauvignon blanc comes with a bright acidity to contrast the rich coconut cream.

For the perfect summer side dish, I hope you try this tropical coconut-lime rice. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

The coconut-lime rice in a white bowl on a placemat with lime slices.

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