Side Dish: United States – Zesty Coconut-Lime Cilantro Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 17 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (200 g) jasmine rice, rinsed until water runs clear
1 cup (240 ml) unsweetened coconut milk (full-fat preferred)
3 / 4 cup (180 ml) water
1 tbsp (15 ml) coconut oil or neutral oil
1 small garlic clove, minced (optional)
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Finely grated zest of 1 lime
2 tbsp (30 ml) fresh lime juice (more to taste)
1 / 3 cup (15 g) chopped fresh cilantro
2 scallions, thinly sliced (optional)
Freshly ground black pepper, to taste
Toasted unsweetened coconut flakes, for garnish (optional)

Show original ingredient measurements

1 cup (200 g) jasmine rice, rinsed until water runs clear
1 cup (240 ml) unsweetened coconut milk (full-fat preferred)
3 / 4 cup (180 ml) water
1 tbsp (15 ml) coconut oil or neutral oil
1 small garlic clove, minced (optional)
1 / 2 tsp kosher salt, plus more to taste
Finely grated zest of 1 lime
2 tbsp (30 ml) fresh lime juice (more to taste)
1 / 3 cup (15 g) chopped fresh cilantro
2 scallions, thinly sliced (optional)
Freshly ground black pepper, to taste
Toasted unsweetened coconut flakes, for garnish (optional)

Instructions

Heat the oil in a medium saucepan over medium heat. Add the garlic (if using) and cook until fragrant, about 30 seconds.
Stir in the rinsed rice and toast, stirring, for 1 minute.
Add the coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 12–15 minutes.
Remove from heat and let stand, covered, for 10 minutes to steam.
Fluff the rice with a fork, then fold in lime zest, lime juice, cilantro, and scallions (if using). Season with pepper and adjust salt and lime to taste.
Garnish with toasted coconut flakes if desired. Serve warm alongside the grilled Cajun tilapia.