Coconut Rice with Lime

    35 minutes

    The Thai flavours of coconut and lime combine to make an interesting rice side dish. You can usually find coconut oil in health food or Indian shops. For variation, toss the cooked rice with diced mango and chopped coriander.

    114 people made this

    Serves: 2 

    • 1 cup (155g) basmati rice
    • 1 tablespoon coconut oil
    • 1 teaspoon butter
    • 1/4 cup (15g) shredded coconut
    • 1 cup (250ml) coconut milk
    • 1 cup (250ml) chicken stock
    • 1 pinch salt, to taste
    • 1 lime, zested and juiced
    • 1 pinch ground black pepper, to taste

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large frypan over medium-high heat. Stirring constantly, cook rice and coconut flakes for 3 to 4 minutes.
    2. Stir in the lime juice, then add the coconut milk, chicken stock, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

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    Reviews in English (137)


    We had Coconut rice for the first time in San Francisco a couple of weeks ago. I searched for a recipe and came across this one. WOW!!! This was a big hit and came very close to what we had in San Fran other than I do not recall tasting the texture of the actual Coconut. That is one thing I would change next time around (I would chop the shredded Coconut very fine)... I also used Cocnut Cream in place of the Coconut milk which gave even a stronger Coconut taste (YUM)... We doubled the recipe and did serve with Cilantro... PERFECT DISH!!!! This one is going in the book. THANK YOU Karmabelle.  -  31 Aug 2010  (Review from Allrecipes USA and Canada)


    I am surprised others didn't like it as well as we did. I have tried other recipes and this was by far our favorite! Very creamy and coconutty! I did not have the coconut oil so just used butter, and added some chopped cilantro to the finished product. Delicious with thai green curry!  -  22 Aug 2009  (Review from Allrecipes USA and Canada)


    This is good, but when using coconut milk and flake, adding chicken broth will not give the flavor of coconut. So it is best without broth. Adding Cilantro will give a lovely aroma. We used this as main dish with spicy chicken curry.  -  16 May 2010  (Review from Allrecipes USA and Canada)