Toasted Coconut Lime Rice

A bowl of rice, coconut and two halves of lime on a marble tabletop.

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5 from 1 vote

Fluffy, steamed long grain rice topped with crunchy flakes of toasted coconut and a hint of lime zest.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 617kcal

Author: Leigh Anderson

Ingredients

1 cup white rice jasmine or basmati
1 tablespoon coconut oil
1 1/3 cup water
3/4 cup unsweetened coconut flakes
1 lime, zested
salt

Instructions

Place the rice in a colander and rinse under cold water until the water runs mostly clear. Set aside to drain. Meanwhile, melt the coconut oil in a small sauce pot over medium heat then add the rice and a pinch of salt – stir to combine. Next, pour in the water and bring to a simmer then immediately cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and allow the rice to continue steaming, covered for another 10 minutes.
While the rice is steaming, toast the coconut flakes. Preheat the oven to 350F. Spread the coconut flakes onto a baking tray in an even layer. Bake for 10 minutes, stirring halfway through. Set aside.
When the rice is done take off the lid and fluff with a fork. Grate the zest from one lime into the rice then gently fold in half the toasted coconut. Transfer to a bowl and top with the remaining toasted coconut flakes. Serve immediately.

Notes

Storing Leftovers: 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 instructions: To reheat in the microwave, sprinkle a bit of water over 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 3-5minutes.

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