This coconut lime rice is a fluffy, lightly creamy side dish made with coconut milk, fresh lime juice, and chopped cilantro. It is easy to make in one pot and goes especially well with curries, grilled chicken, shrimp, fish, tacos, and vegetable meals.
The coconut milk gives the rice a gentle richness without making it heavy, while the fresh lime and cilantro keep the flavor bright and fresh. It is a simple way to make plain rice feel more special.
This easy coconut rice recipe uses everyday ingredients and needs only a few minutes of hands-on work. Letting the rice rest after cooking helps each grain stay tender and separate. This coconut lime rice is especially good with One-Pan Baked Butter Chicken. The fresh lime and cilantro balance the rich, creamy tomato sauce beautifully.
Table of contents
- Why You’ll Love This Coconut Lime Rice
- Ingredients for Coconut Lime Rice
- Ingredient Notes and Substitutions
- How To Make Coconut Lime Rice
- Expert Tips for Perfect Coconut Lime Rice
- Storage and Freezing
- Can I Make Coconut Lime Rice in a Rice Cooker?
- Variations
- Common Mistakes To Avoid
- What To Serve With Coconut Lime Rice
- FAQs
- More Rice Side Dish Recipes You’ll Love
Why You’ll Love This Coconut Lime Rice
- Made in one pot with simple ingredients.
- Light coconut flavor with fresh lime and cilantro.
- Fluffy rice with tender, separate grains.
- Easy side dish for chicken, seafood, curries, or grilled vegetables.
- Naturally dairy-free and vegan.
Ingredients for Coconut Lime Rice
For the Rice
- 1 1/2 cups long-grain white rice, uncooked (285 g)
- 3/4 cup unsweetened coconut milk (180 ml)
- 1 1/2 cups water (360 ml)
- 1/2 teaspoon granulated sugar (2 g)
- 1/4 teaspoon salt (1.5 g)
To Finish
- 1/4 cup fresh cilantro, finely chopped (about 10 g)
- 1 to 2 tablespoons fresh lime juice (15 to 30 ml), to taste
Ingredient Notes and Substitutions
Use long-grain white rice or jasmine rice for the best fluffy texture. Jasmine rice works especially well because it has a soft fragrance that pairs nicely with coconut milk.
Use unsweetened canned coconut milk for the best flavor and creaminess. Shake the can well before opening, or stir it thoroughly after opening, because the thick coconut cream can separate from the thinner liquid. This makes sure the rice gets an even coconut flavor in every bite. See this guide to using canned coconut milk for more helpful tips.
For a lighter coconut lime rice, use light coconut milk, but full-fat coconut milk gives the best flavor and creamier texture.
Fresh lime juice gives this rice its bright flavor. Start with 1 tablespoon, then add more after tasting. For a quick seafood dinner, serve this rice with Garlic Butter Shrimp with White Wine. The coconut, lime, and garlic flavors work especially well together.
Cilantro can be replaced with flat-leaf parsley if needed, though the flavor will be less fresh and citrusy.
How To Make Coconut Lime Rice
- Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Drain well before cooking. Rinsing helps remove loose surface starch and can give jasmine rice a fluffier, more separate texture. If using enriched American long-grain rice, check the package instructions first because some brands recommend not rinsing it. See this guide to rinsing rice for more detail.
- Add the rinsed rice, coconut milk, water, sugar, and salt to a medium saucepan with a fitted lid.
- Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling, reduce the heat to very low.
- Cover the pot and cook for 15 minutes. Do not lift the lid or stir the rice while it cooks.
- Turn off the heat and leave the rice covered for 10 minutes. This resting time helps the rice finish steaming.
- Remove the lid and fluff the rice gently with a fork.
- Fold in the chopped cilantro and fresh lime juice. Taste and add more lime juice or salt if needed.
- Serve warm with extra cilantro and lime wedges. For a comforting vegetarian meal, serve this coconut rice with The Best Lentil Curry. The creamy coconut flavor and warm spices make an easy, filling dinner.
Expert Tips for Perfect Coconut Lime Rice
- Rinse the rice first to remove excess starch and keep the grains fluffy.
- Use a heavy-bottomed saucepan so the bottom of the rice does not scorch.
- Keep the heat very low after the rice begins simmering.
- Do not stir while the rice cooks because it can make the rice sticky.
- Leave the lid on during the resting time so the trapped steam finishes cooking the rice.
- Add lime juice after cooking so the rice stays fluffy and fresh.
- Use a fork instead of a spoon to fluff the rice.
- For a stronger coconut flavor, use full-fat canned coconut milk.
Storage and Freezing
Let the rice cool promptly, then transfer it to an airtight container and refrigerate it within 2 hours. Keep the refrigerator at 40°F (4°C) or below and use the rice within 3 days for the best quality. For more food-safety guidance on cooked rice and leftovers, see FoodSafety.gov’s storage tips.
Reheat in the microwave with a splash of water. Cover loosely and heat until hot, then fluff with a fork.
To freeze, portion the cooled rice into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen with a little water.
Can I Make Coconut Lime Rice in a Rice Cooker?
Yes. Add the rinsed rice, coconut milk, water, sugar, and salt to the rice cooker, then cook using the regular white rice setting. When the rice is done, let it sit covered for 10 minutes, then fluff with a fork and fold in the lime juice and cilantro. Add the lime and cilantro after cooking so the flavor stays fresh.
Variations
Coconut Ginger Rice
Add 2 thin slices of fresh ginger to the pot before cooking. Remove the ginger before fluffing the rice.
Toasted Coconut Rice
Top the finished rice with toasted shredded coconut for extra texture and a deeper coconut flavor.
Spicy Coconut Lime Rice
Add a finely chopped jalapeño or a pinch of red pepper flakes with the rice before cooking.
Lemon Herb Coconut Rice
Replace the lime juice with lemon juice and use parsley instead of cilantro.
Coconut Turmeric Rice
Add 1/4 teaspoon turmeric to the cooking liquid for a warm golden color.
Coconut Cilantro Lime Rice
Ingredients
Equipment
Method
- Rinse the rice under cold water until the water runs mostly clear. Drain well.
- Add rice, coconut milk, water, sugar, and salt to a medium saucepan.
- Bring to a gentle simmer over medium heat.
- Reduce heat to very low, cover, and cook for 15 minutes without stirring.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice gently with a fork.
- Stir in chopped cilantro and lime juice.
- Taste, adjust seasoning, and serve warm.
Nutrition
Video
Notes
- Use canned unsweetened coconut milk for the richest flavor. Shake or stir the coconut milk before measuring.
- For a stronger lime flavor, add the second tablespoon of lime juice after fluffing the rice.
- Do not lift the lid while the rice cooks or rests, as the trapped steam helps the rice cook evenly.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Not rinsing the rice before cooking, which can make it sticky.
- Using too much coconut milk, which can make the rice heavy or mushy.
- Cooking the rice over heat that is too high.
- Stirring the rice too often while it cooks.
- Adding the lime juice too early, which can dull its fresh flavor.
- Mixing in the cilantro before the rice has cooled slightly.
What To Serve With Coconut Lime Rice
Coconut lime rice is delicious served with chicken curry, grilled shrimp, salmon, tacos, black beans, or roasted vegetables. It also pairs well with spicy chicken, beef skewers, fish tacos, mango salsa, or a fresh cucumber salad.
FAQs
Yes. Jasmine rice is a great option for Coconut Cilantro Lime Rice because it stays fluffy and has a lightly fragrant flavor.
Yes, but the rice will have a lighter coconut flavor and less creaminess. Full-fat coconut milk gives the best result.
Rinsing is recommended because it removes excess starch and helps the grains stay more separate after cooking.
Yes. Make it up to 3 days ahead, refrigerate it in an airtight container, and reheat with a small splash of water. It also makes an easy meal-prep side for these Crispy Garlic Chicken Thighs.
The heat may have been too low, the lid may not have been tight, or the rice may need a little more steam. Add 2 tablespoons hot water, cover, and cook on very low heat for 5 more minutes.
More Rice Side Dish Recipes You’ll Love
Estimated reading time: 7 minutes
