Coconut And Lime Rice With Cilantro (Coriander) & Chili

Don’t settle for plain rice when you can make this simple recipe for coconut and lime rice with cilantro (coriander) and chili instead. Fluffy long grain rice is subtly flavoured with coconut milk and lime zest while cooking and finished with more lime, generous amounts of cilantro (coriander) and sliced red chili pepper.

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Coconut and lime rice ingredients

Coconut and lime rice is easy to make with simple ingredients. For the best flavours, use fresh lime zest and juice and herbs rather than bottled juice or dried ingredients.

For this tasty rice dish you’ll need:

• 1 and 1/2 cups long grain white rice
• 2 Tablespoons extra virgin olive oil
• 1 clove fresh garlic, crushed or finely minced
• 3/4 cup coconut milk
• 1 and 1/2 cups water
• 1/4 teaspoon salt
• zest of 1 lime
• 1/2 cup cilantro (coriander), chopped
• 2-3 Tablespoons lime juice
• 1 red chili pepper, thinly sliced
• Optional: Extra cilantro/coriander leaves and lime wedges to garnish

Best limes to use

We used Tahitian limes (also know as Persian or Bearss limes) for this recipe as they are large, seedless and have lots of juice. They also have a slightly more tart flavour than other lime varities. You could also use Key limes (Mexican limes), which are a little sweeter.

If using store bought limes, don’t forget to remove any citrus wax before using the zest in this recipe.

Method

Rinse the rice well before cooking to wash off extra starch.

Heat olive oil in a large heavy based frying pan with a lid. Add the rice to the pan and stir to coat the rice with the oil. Next add the crushed garlic and stir to combine.

Add water, coconut milk, salt and lime zest to the the pan and stir. Bring the mixture to a gentle boil. Reduce heat, cover and simmer the rice for about 15 to 18 minutes or until all the liquid is abosrbed.

Remove the pan from the heat and rest, leaving covered, for another 5 minutes.

Take off the pan lid and fluff the rice with a fork. Add chopped cilantro/coriander leaves to the rice, pour over lime juice and toss to combine.

Transfer rice to a serving dish and sprinkle with sliced red chili pepper and garnish with extra cilantro and lime wedges if desired.

Serves 8 as a side dish.

Coconut and lime rice goes well with South East Asian cuisines like Thai, Vietnamese and Filipino food, as well as Mexican dishes. Or enjoy as a side with fish, chicken and vegetarian dishes.

Storage and freezing

Coconut and lime rice is best eaten the same day. Place any leftovers in the fridge as soon possible in a covered container. Rice can be kept for up to 3 days in the fridge, but make sure to reheat it thoroughly until steaming hot. (You might need to add a small amount of water while reheating.)

This rice dish can be frozen for up to 2 months in an airtight container or pouch. I don’t recommend this as it does not have the same fresh lime and herb flavours. If using from frozen, defrost and reheat thoroughly before serving.

More lemon recipes and ideas

If you love limes, discover other lime recipes including our strawberry lime granita and small batch preserved limes.

Or discover other ways to use up lots of limes or how to freeze limes for later.

For more ideas for cooking with limes and other citrus, as well as citrus inspiration for your home and garden, we’d love you to subscribe.

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