The most EPIC rice recipe!
I already knew Cilantro Lime Rice was incredible, and the ease of a 2-ingredient Coconut Milk Rice always had my vote. But never did I ever predict how amazing it would be when you combined these two into one epic recipe!
The zesty tang from the lime juice and fresh notes of cilantro pairs so perfectly with the subtly sweet and creamy texture of the coconut milk. Plus it’s all ready in under 30 minutes.
It’s one of those side dishes you’re going to find an excuse to make it again and again!! (To get you started, try pairing it with these Hawaiian Chicken Kabobs or in this Bang Bang Salmon Rice Bowl!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Rice. My preference is basmati rice but long grain white rice also works great. Just make sure to rinse whatever rice you choose really well so it doesn’t clump together when cooking.
- Coconut milk. A can of full-fat milk is best. I’ve tried using a lite version, and the rice will cook, but you won’t get that same creamy texture and coconutty flavor.
- Lime juice. Fresh is key! The store-bought kind isn’t as sweet and tends to be too bitter.
- Cilantro. You’ll need about 1 medium bunch to ensure you get enough chopped.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Rinse the rice.
Rinse the rice under cool running water in a fine mesh strainer for 1-2 minutes, or until the water runs clear. (This helps remove excess starch and keeps your rice super fluffy!)
Cook rice and then let it rest.
In a medium pot, bring the coconut milk to a boil over high heat. Add the rinsed rice and salt, stir to combine, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Let the rice sit, uncovered, for 5 minutes to let any excess moisture evaporate.
Pro Tip: I know it’s tempting, but resist the urge to open the lid while the rice is cooking! Keeping the lid on will trap steam so you get perfectly cooked and tender grains.
Fluff, season, and serve.
Fluff the rice with a fork, then stir in the lime juice and fresh cilantro until well combined. Serve warm with extra cilantro if desired.
Pro Tip: For an extra burst of flavor, zest the lime before juicing and sprinkle the zest over the rice!
FAQs
Yes, you can, but keep in mind that it will require a longer cooking time (around 40-45 minutes) and you’ll need to increase the amount of liquid used accordingly.
Absolutely! You can full cook the rice and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or coconut milk for the best texture.
Yes, leftover rice actually does great when frozen! Let it cool completely, then transfer to an airtight container or freezer bag. It will keep for up to 3 months.
What to serve with it?
The real question is, what NOT to serve this delicious rice with!! For realz, it’s SO good! Here are some of my favorite dishes to pair it with:
- Grilled or Seared Meats: This rice pairs great with tons of proteins, especially Grilled Hawaiian Chicken Kabobs, Chili Garlic Lime Shrimp, or even Flank Steak Fajitas.
- Tacos or Burritos: Serve it alongside Bang Bang Shrimp Tacos, Baja Shrimp Tacos, or Air Fryer Fish Tacos for a tropical twist.
- Rice Bowls: Switch out the base in these Chipotle Chicken Burrito Bowls or these Bang Bang Salmon Bowls.
- Stews or Curries: Coconut milk cilantro lime rice is a great base for rich stews and curries (like this Thai Yellow Chicken Curry with Potatoes!), or a spicy chickpea dish.
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Coconut Milk Cilantro Lime Rice Recipe
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Ingredients
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup basmati rice or long grain white rice
- ½ teaspoon salt
- 2 tablespoons lime juice from 1-2 limes
- ½ cup finely chopped fresh cilantro
Instructions
- Rinse the rice in a fine mesh strainer under cool running water until the liquid runs clear, about 1-2 minutes.1 cup basmati rice or long grain white rice
- Shake the can of coconut milk well to ensure it is evenly mixed. Pour it into a medium pot over high heat and bring to a boil.1 (13.5-ounce) can full-fat coconut milk
- Once boiling, add the rinsed and drained rice along with the salt. Stir to combine, then reduce the heat to medium-low, cover with a tight-fitting lid, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.½ teaspoon salt
- Remove from heat and let the rice sit, uncovered, for 5 minutes to allow excess moisture to evaporate.
- Fluff the rice with a fork, then stir in the lime juice and cilantro until well combined. Serve warm with additional cilantro, if desired.2 tablespoons lime juice, ½ cup finely chopped fresh cilantro
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Notes
- Rice Type: Basmati rice works best for this recipe because of its fragrant, fluffy texture, but long grain white rice will also do the job.
- Coconut Milk: Use full-fat coconut milk for a rich, creamy texture and flavor. Light coconut milk can be used, but it won’t be as creamy.
- Make Ahead: This rice can be made up to a day in advance. Store in an airtight container in the fridge, then reheat with a splash of water or extra coconut milk to keep it moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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