Tropical Coconut-Lime Rice

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.

Course Side Dishes

Cuisine Thai

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 244kcal

Author Amanda McGrory-Dixon

Equipment

Medium saucepan with lid

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 ½ cups water
1 lime juiced
Fresh chopped cilantro for garnish, optional

Instructions

Place rice in a fine-mesh sieve and run cold water over it. Allow to drain.
Add rice to a medium-size pot lightly sprayed with cooking spray with 1 cup coconut cream, sugar and salt. Bring just to a boil, stirring every so often to help dissolve the sugar. Turn heat to low, put on the lid and cook until the rice caramelizes on the bottom, about 20 minutes, though you can cook for up to 40 minutes if you want more caramelization. Using a wooden spoon, scrape up the caramelized bits.
Add the water and bring to a boil again over medium-high heat. Reduce heat to low, place the top on and cook until the rice absorbs the water and is soft and fluffy, about 15-20 minutes. Stir in remaining coconut cream and lime juice. Fluff with a fork. If desired, garnish with fresh cilantro. Enjoy!

Notes

For full tips, please see blog post.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition