Description
A fluffy, vibrant side dish with coconut creaminess, zesty lime, and fresh cilantro—perfect alongside any main dish.
Ingredients
- 1 cup jasmine rice
- 1 tbsp olive oil or butter
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1/3 cup fresh cilantro, chopped
Instructions
- Rinse the jasmine rice under cool water until the water runs clear; drain well.
- In a medium saucepan, heat olive oil or butter over medium heat. Add the rice and sauté for 1–2 minutes until slightly translucent.
- Add coconut milk, water, and salt. Stir to combine and bring to a simmer. Cover, reduce heat to low, and cook for 15 minutes until liquid is absorbed.
- Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork.
- Stir in lime zest, lime juice, and chopped cilantro. Taste and adjust seasoning as needed. Serve warm.
Notes
- Use light coconut milk for a lower-fat option.
- Substitute cilantro with parsley or green onions if desired.
- To make ahead, store in the fridge up to 4 days or freeze for up to 2 months.
- Reheat with a splash of water and fresh lime juice to revive flavors.