Go Back
–+ servings
Bowl of coconut rice topped with chopped spring onions and lime wedges on the side.

Coconut Rice with Lime and Spring Onion

WTBBQ
This coconut rice with lime and spring onion is soft, fluffy and gently fragrant, making it an ideal side for spicy barbecue dishes. The coconut mellows heat, while lime and spring onion keep the rice fresh, bright and balanced on the plate.
No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting time 10 minutes
Course Side Dish
Cuisine Caribbean
Servings 4 Servings
Calories 285 kcal

Ingredients
  

  • 300 g jasmine rice
  • 250 ml coconut milk
  • 250 ml water
  • ½ tsp fine sea salt
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 4 spring onions finely sliced
  • 1 tsp neutral oil or a small knob of butter, optional

Instructions
 

Rinse the rice

  • Put the jasmine rice in a sieve and rinse under cold water until the water runs mostly clear. This helps remove excess starch and keeps the rice from going gluey.

Combine and bring to a simmer

  • Add the rinsed rice to a saucepan with the coconut milk, water and salt. Stir once, then bring to a gentle simmer over medium heat.

Cover and cook

  • Once simmering, reduce the heat to low, cover with a lid and cook for 12 minutes without lifting the lid.

Rest off the heat

  • Take the pan off the heat and leave it covered for 10 minutes. This resting time helps the rice finish steaming and keeps the grains tender.

Fluff and finish

  • Fluff the rice gently with a fork. Add the lime zest, lime juice, spring onions and a teaspoon of oil or a small knob of butter if using. Toss lightly and serve warm.

Notes

Jasmine rice is my first choice because it cooks up soft and fragrant without turning stodgy, provided you rinse it properly. Basmati can work if that’s what you’ve got, though the texture is a bit drier and less plush. I want the grains tender but still separate enough to fluff, not a sticky clump that behaves like a cushion.
Coconut milk varies a lot in richness. A good full-fat tin gives the nicest result, though I still balance it with water so the rice doesn’t become heavy. Fresh lime matters here because I’m using both the zest and juice. The zest gives perfume, while the juice adds that final fresh edge which keeps the coconut from feeling too thick.

Nutrition

Calories: 285kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.7gSodium: 165mgPotassium: 180mgFiber: 1.2gSugar: 1.8gVitamin A: 90IUCalcium: 18mgIron: 1.6mg
Keyword barbecue side, coconut rice, fluffy rice, lime rice, spring onion
Tried this recipe?Let us know how it was!