We eat a lot of rice as a side dish, and it can get kind of boring. So this is a quick way to make some plain white rice feel special without going through too much of a hassle. Just a few extra ingredients added at the end of cooking can help elevate some boring rice into a special side dish. Coconut lime rice is on our weekly menu rotation, and we’re at the point where, if I don’t prepare rice this way, there are audible sighs of displeasure amongst the ranks.
Rather than using coconut milk, as I’ve seen in other recipes and tried in the past, I just add some coconut oil to the rice after it has cooked. So the coconut flavor it not very pronounced. I add fresh lime zest and juice, scallions and parsley to finish it off. You could also use cilantro instead of parsley but we have cilantro-sensitive taste buds so I stick to parsley. I use basmati rice but you could use any rice that you like.
I usually serve this with chicken of some type. Pictured above are my ginger-soy glazed chicken tenders, another staple meal for busy weeknights.
- ½ cup rice
- 1 cup water
- 1 Tbsp. extra-virgin coconut oil
- ½ lime, zest and juice
- 1 minced scallion
- 1 Tbsp. fresh parsley chopped fine
- Cook your rice according to package directions. For ½ cup of white basmati rice, I boil 1 cup of water, add the rice, reduce to a simmer and cook over low heat for 15-20 minutes.
- Once the rice has just finished cooking, remove from heat and add the spoonful of coconut oil, which depending on your outside temperature could be completely solid, or in the summer or in warmer climates, might already be partially melted. Just put this on your rice along with lime zest, put the cover back on, and let the heat of the cooked rice melt the oil (about 2-3 minutes, or while you finish preparing the rest of your splendid meal)
- Add the lime juice, scallion, parsley, and plenty of salt and pepper to taste. Stir, taste, and add a bit more seasoning if needed.