Cilantro leaves, green onion, or coconut flakes for garnish.
Instructions
Empty coconut milk into a nonstick skillet and save the can.
Measure the water using the same coconut can and pour it into the pan.
Measure rice using the coconut can, empty it into a mesh strainer, and then rinse under water. Add rice to the pan with the coconut milk, stir to distribute, and turn the heat up to medium.
Place the lid on and allow the rice to cook undisturbed for 10-15 minutes over low heat. The rice should still be simmering.
Open the lid after 10 minutes and see if all the liquid has been absorbed. If so, turn off the heat and leave the lid on for 5 more minutes. If there is still liquid then allow the rice to cook for 5 more minutes, then rest another 5 minutes.
Remove the lid and fluff the rice with a fork. Add Lime zest and lime just and toss gently. Taste for seasoning and garnish with chopped cilantro, green onion, or coconut flakes, if you like.
Video
Notes
Store leftover coconut lime rice in a container in the refrigerator for up to 5 days.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.