Coconut Lime Rice

Fluffy and creamy coconut lime rice is easy and bursting with flavor. It can be served with all of your favorite meals.

Coconut lime rice can be enjoyed as a stand alone dish, or try serving it alongside Massaman, Red, or Yellow Curry. It would also taste amazing with Creamy Chicken Enchiladas or Easy Red Enchiladas. The possibilities are endless!

A bowl of coconut lime rice topped with two lime slices

Simple & Flavorful

Coconut lime rice is full of creamy flavor. It is also known as arroz con coco and is a typical side dish for fish, but tastes amazing on it’s own as well.

It has a mild coconut flavor and is slightly sweet. The cilantro and lime add the perfect touch of freshness. While this version is made in a saucepan, a rice cooker could also be utilized. 

No summer meal is complete without a heaping side of this tropical coconut-lime rice! This tender, fluffy rice boasts summer’s best flavors and makes the perfect side dish for any cook-out.

Ingredients for coconut lime rice recipe

Just Simmer & Season

PREP. Begin by rinsing the rice under cold water to get rid of some of the starch. Drain and set it aside.

COOK. Use a large skillet and turn the heat to medium and add the coconut oil and butter. Once the butter is melted and oil is warm add the rinsed rice and coconut flakes. Cook the rice mix for a few minutes, then add the lime juice & zest, chicken broth, salt, and coconut cream/milk.

SIMMER. Bring the mixture to a boil, then reduce the heat to simmer, and cover the skillet with a lid. Simmer for 18-20 minutes. Remove the skillet from the heat. Keep the lid on and let the mixture sit for another 5 minutes to finish cooking.

SEASON & ENJOY! Remove the lid and fluff the rice with fork. Season with salt and pepper to taste. Garnish with cilantro and serve.

Making coconut lime rice in a pot on the stove

Tips + Variations

Make this recipe healthier by using brown rice, but you will need more liquid for the brown rice to cook appropriately. Flavor the brown rice the same way you would the white rice.

To tell if the lime is fresh, it should give only slightly when it is squeezed, but it should be firm overall. The lime should be heavy for its size.

Preventing crunchy rice:

  • If your rice turns out to be crunchy you can add ½ cup of liquid, put the lid back on the pot and simmer it until all of the liquid is absorbed. This may take awhile, but it is worth the try, to see if the rice can absorb more of the liquid.
  • You can prevent this from happening by keeping the lid on while cooking the rice, and measuring the correct amount of liquid at the beginning.

Tips:

  • Use a fork instead of a spoon to fluff the rice to give the best texture possible.
  • Keep the lid on the pot while it cooks so that the rice steams nicely.
  • It is recommended that you use part coconut milk and part water to get the best texture for the rice.
Cooked rice in a pot before adding cilantro and seasonings

Store + Freeze

STORE this rice in the fridge in an airtight container for 3-5 days. When you’re ready to REHEAT it you need to add a little bit of water so that the rice retains its moisture. If you don’t the rice will be dry and crunchy

FREEZE the rice for up to a month in an airtight container. Make sure to pack it in tightly and then thaw in the fridge overnight, before rewarming in the microwave.

Close up of coconut lime rice in a bowl with two lime slices

Try pairing this with:

Coconut Lime Rice Recipe

Fluffy and creamy coconut lime rice is easy and bursting with flavor. It can be served with all of your favorite meals.
5 from 3 votes
Pin Rate
Course: Side Dish
Cuisine: Asian
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8
Calories: 224kcal
Print Recipe

Ingredients

  • 1 c basmati rice
  • 1 tbsp coconut oil
  • 1 tsp butter
  • ¼ c flaked coconut - finely chopped
  • 1 c coconut cream - or coconut milk
  • 1 c chicken broth
  • 1 lime - zested and juiced
  • salt - to taste
  • black pepper - to taste
  • chopped cilantro - for garnish

Instructions

  • Begin by rinsing the rice under cold water to get rid of some of the starch. Drain and set it aside.
  • Use a large skillet and turn the heat to medium and add the coconut oil and butter. Once the butter is melted and oil is warm add the rinsed rice and coconut flakes.
  • Cook the rice mix for a few minutes, then add the lime juice & zest, chicken broth, salt, and coconut cream/milk.
  • Bring the mixture to a boil, then reduce the heat to simmer, and cover the skillet with a lid. Simmer for 18-20 minutes.
  • Remove the skillet from the heat. Keep the lid on and let the mixture sit for another 5 minutes to finish cooking.
  • Remove the lid and fluff the rice with fork.
  • Season with salt and pepper to taste. Garnish with cilantro and serve.

Nutrition

Calories: 224kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 115mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

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Kristyn Merkley

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Comments:

  1. 5 stars
    So I served this up alongside some Thai Peanut Curry and, oh baby! That’s what I’m talking about! Perfect combo! Of course this rice is delightful on its own, but wowsers I was impressed serving it as a side. so good!