Coconut Lime Cilantro Rice
Creamy, citrusy, and fresh — the perfect balance of tropical richness and bright flavor to cool the heat from your smoked jalapeños or al pastor shrimp skewers.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Special Equipment: rice cooker
Ingredients
2 cups long grain white rice
2 tablespoons neutral oil
1 can 13 oz coconut cream
3 cups water
2 tablespoons chicken bouillon
1 teaspoon kosher salt
Zest of 2 limes
Juice of 1–2 limes to taste
½ teaspoon garlic powder
½ medium white onion, finely chopped
Fresh chopped cilantro, to taste
Optional: 1 tablespoon butter
Directions
Brown the Rice: Heat oil in a skillet with a tight-fitting lid over medium-high heat.
Add rice and stir until golden and toasty.
Mix the Liquid: In a bowl or large measuring cup, whisk together: Coconut cream, Water, Chicken bouillon, Kosher salt, Garlic powder, Lime zest and juice. Taste and adjust lime or salt before adding to the rice.
Combine & Boil: Add chopped onion to the skillet. Pour in the liquid mixture. Bring to a boil.
Simmer Covered: Once boiling, cover and reduce heat to medium-high. Simmer for 10 minutes — do not lift the lid.
Steam Off Heat: Turn off heat and let the rice rest, covered, for 20 minutes to finish steaming.
Fluff & Finish: Fluff rice with a fork. Stir in chopped cilantro and optional butter. Adjust seasoning with more lime juice or salt, if desired.
