Fluffy steamed rice with crispy toasted coconut and a hint of lime zest! Perfect for serving alongside chicken, shrimp or your favorite curry!
This toasted coconut lime rice if one of my favorite side dishes. I make rice a few times a week and this recipe is a great way to mix it up. Serve it alongside curry, chicken satay, grilled shrimp or any type of kebab!
Tips for Perfectly cooked Rice:
Rise your rice– Wash away the starchy powder that would otherwise make the grains of rice clump up and stick together.
Simmer: Find the lowest possible simmer setting on your stove. Some stoves even have a special simmer burner that’s smaller. If you have that use it.
Don’t lift the lid- Rice is cooked by steaming. If you lift the lid you mess with the steam. Don’t do it!
Fluff with a fork– Use a fork to gently fluff the rice. Don’t stir or over mix or the individual grains will break and the rice will become mushy.
Step one: Rinse the rice and cook until tender and fluffy.
Step two: Toast the coconut flakes in the coconut oil until evenly golden brown.
Step Three: Fluff the rice with a fork, add in the lime zest and coconut flakes. Serve immediately!
Storing + Reheating Toasted Coconut Lime Rice→
Storing: Toasted coconut lime rice can be stored in a tightly sealed container in the refrigerator for up to five days. Just know that the coconut will not be as crisp but it’s still delicious.
Reheating: To reheat in the microwave, sprinkle a bit of water on top of the rice, then drape a damp paper towel over the bowl before heating it, to make sure it doesn’t dry out. You can also reheat it in a pot: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5 minutes.
Toasted Coconut Lime Rice
- 1 c white rice jasmine or basmati
- 1 ¼ c water
- 1 tbsp coconut oil
- ¾ c coconut flakes
- 1 lime
- Rinse the rice through a colander until the water runs clear, or mostly clear. Put the rice, water and a pinch of salt into a small saucepan, bring to a simmer, cover and turn the heat down to the lowest possible setting. Simmer the rice covered for 18 minute then turn off the heat completely and let the rice rest with the lid on for an additional five minutes.
- While the rice is cooking heat a sauté pan over medium heat. Add the coconut oil and coconut flakes. Stir the coconut flakes continuously until they are evenly golden brown. Don't look away, they can burn quickly!
- When the rice is done take off the lid and fluff it with a fork. Grate the zest from the lime into the rice then carefully stir in the toasted coconut. Don't over mix or the rice will become mushy. Serve immediately!
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