This coconut cilantro lime rice is the most fragrant, aromatic side dish! Long-grain brown rice is toasted with ginger and garlic, then simmered in chicken stock and coconut milk until tender and fluffy. Then, the whole dish is tossed with cilantro and fresh lime juice for a bright punch of flavor. It tastes like 5-star luxury but is so easy that you can make it on a busy weeknight!
Toasted Healthy Coconut Rice – So Easy!
It’s amazing how you can transform regular rice into something crave-able and delicious with just a few simple ingredients! This coconut cilantro lime rice is the perfect side dish for Thai dishes, your favorite curries, and other Asian-inspired meals.
The aroma of the garlic and ginger plays perfectly with the subtle scent of coconut from the oil and milk, and the tart lime juice and fresh cilantro make the whole dish pop. It’s so good!
I love pairing this brown coconut rice recipe with my favorite curries, like this Vegan Chickpea Curry or this Creamy Coconut Shrimp.
Why We Love This Coconut Cilantro Lime Rice
- Aromatic flavors: This easy coconut lime rice has layers of aromatic ingredients that make it extra delicious, but the toasting process takes it over the top! Toasting the rice in the hot coconut oil adds a nutty flavor that amps up the tropical flavors from the coconut, ginger, lime, etc. The whole kitchen will smell absolutely amazing!
- Easy to make: Although cooking rice from scratch takes a little time, this coconut lime rice recipe is so simple. I like to saute the garlic and ginger, toast the rice, then let it cook on a low simmer for about 35-45 minutes. While the rice cooks, you can tidy up the kitchen, work on the other components of the meal, or just take a quick break. It’s very low effort once you get it going!
- Healthier alternative: I love plain white rice, but you can easily make this side dish more filling by using brown rice! You can even buy brown jasmine or basmati rice, which will give you the tender, fluffy texture and individual grains and the benefit of additional fiber. It’s an easy swap!
Ingredient Notes
- Coconut oil: This will add a mild coconut flavor that complements the coconut milk.
- Aromatics: Mince fresh garlic cloves and grate ginger to release their flavors.
- Uncooked brown rice: If using jasmine or basmati rice, rinse several times first.
- Canned coconut milk: Feel free to use low fat or full fat coconut milk, depending on your preferences.
- Reduced sodium chicken broth: This will give the rice a savory flavor. Feel free to use vegetable broth as an alternative.
- Salt: To bring out extra flavor.
- Cilantro leaves: Finely chop the leaves to mix into the freshly cooked rice at the end.
- Lime juice: Fresh lime juice elevates the whole dish. You can also add the lime zest for extra flavor!
Step-by-Step Instructions
- Place the oil in a medium saucepan set over medium heat. Swirl to coat the bottom surface of your saucepan and add the garlic and ginger. Sauté for 30-60 seconds, mixing continuously, to prevent the ginger and garlic from sticking to the bottom of your pan.
- Add the rice and sprinkle with 1/4 teaspoon of salt, mix to combine with the garlic and ginger. Continue to toast the rice for 1-2 minutes, stirring continuously, to prevent sticking or burning.
- Add the coconut milk and broth to the rice. Increase heat to high and bring to a low boil. Once boiling, immediately cover and reduce heat to low. Simmer until all the liquid evaporates, about 35-45 minutes (start checking it around the 30 minute mark to ensure it doesn’t stick to the bottom of the pan). Remove from heat, and keep covered for 10 more minutes.
- Fluff rice with a fork, and then mix in the chopped cilantro and lime juice. Adjust cilantro, lime juice and seasonings to taste.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- Be sure to rinse the rice 3-4 times or until the water runs clear.
Recipe FAQs
Coconut rice is an international side dish served in various countries, including the Indian subcontinent, Indonesia, Thailand, Africa, and more. It’s made by cooking rice in either coconut milk or with coconut flakes, which give the rice a wonderfully fragrant coconut scent and a nice, tender texture. Some versions include different spices, herbs, and flavorings; some are even sweetened like a dessert instead of served as a savory side dish!
Regular coconut rice has a subtle coconut flavor from the oil and coconut milk. This cilantro coconut rice has a really bright, refreshing flavor from the cilantro and lime juice. The chicken stock, garlic, and ginger add several layers of flavor, as well. It’s a very fragrant side dish that almost smells too good to eat!
I highly recommend using a long grain variety, like jasmine or basmati rice! You can get brown rice versions of either of these varieties, which naturally separate into individual grains after cooking. This makes them so soft and fluffy, perfect for eating with your favorite sauces or curries. Brown rice will offer extra fiber to help keep you full for longer and support your digestive system. It’s an easy swap!
Storage Guidelines
Refrigerator: Store any leftover rice in an airtight container in the fridge for 3-4 days.
To reheat: The best way to reheat is to add the leftover rice to a small saucepan, add a teaspoon or two of water, cover, and set it over low heat. This will gently steam the rice to reheat it. You can also microwave the leftovers in 30-second bursts, but it will likely begin to dry out on the sides.
Serving Suggestions
Once you see how simple and flavorful this coconut cilantro rice is, you’ll want to use it in any recipe that calls for cooked rice! It’s the perfect bed for these Asian Beef Meatballs or my Healthy Honey Sesame Chicken. It would really pop with the sweet and savory flavors in this Korean Ground Beef, too!
For a side, pair it with this Asian Cucumber Salad with Rice Vinegar or my Chicken Mango Salad. It works really well with Asian-inspired recipes, especially Thai or Vietnamese flavors.
I also love to pair it with Caribbean flavors, especially grilled pineapple, seasoned black beans, and jerk chicken. So many options!
Recipe Variations
- Use the rice cooker: Did you know you can toast rice in your rice cooker? Just turn on the rice cooker before you add the rice, and let the coconut oil warm up before you follow the steps like normal. Very easy!
- Try different rice: I recommend using brown rice, but you can also use regular jasmine rice, basmati, etc. To get a fluffy texture, use long grain rice and rinse it well.
- Make coconut rice: Instead of adding the chicken stock and aromatic spices, you can simply prepare this rice like normal but replace some of the water with a can of coconut milk. It has a more subtle flavor, perfect for serving with your favorite curries.
More Similar Recipes
- PF Chang’s Chicken Fried Rice
- Slow Cooker Peanut Chicken
- Thai Shrimp Curry Soup
- Instant Pot Lentil & Sweet Potato Thai Curry
- Curry Chicken Marinade
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Cilantro Lime Coconut Rice
Ingredients
- 1/2 tablespoon coconut oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 cup uncooked brown rice, jasmine or basmati rice, rinsed
- 1 cup light canned coconut milk
- 1 1/4 cups reduced sodium chicken or vegetable broth
- 1/4 teaspoon salt
To Finish
- 2-3 tablespoons finely chopped cilantro leaves
- 1-2 tablespoons fresh lime juice (adjust to your taste)
Instructions
- Place the oil in a medium saucepan set over medium heat. Swirl to coat the bottom surface of your saucepan and add the garlic and ginger. Sauté for 30-60 seconds, mixing continuously, to prevent the ginger and garlic from sticking to the bottom of your pan.
- Add the rice and sprinkle with 1/4 teaspoon of salt, mix to combine with the garlic and ginger. Continue to toast the rice for 1-2 minutes, stirring continuously, to prevent sticking or burning.
- Add the coconut milk and broth to the rice. Increase heat to high and bring to a low boil. Once boiling, immediately cover and reduce heat to low. Simmer until all the liquid evaporates, about 35-45 minutes (start checking it around the 30 minute mark to ensure it doesn't stick to the bottom of the pan). Remove from heat, and keep covered for 10 more minutes.
- Fluff rice with a fork, and then mix in the cilantro and lime juice. Adjust cilantro, lime juice and seasonings to taste.
Notes
- Be sure to rinse the rice 3-4 times or until the water runs clear.
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