Coconut Lime Jasmine Rice: a tropical twist
- Gluten free
- Nut free
- Dairy free
Easy, ready in 30 minutes
I whip this up any time my taste buds need a holiday, with a recipe that transforms plain jasmine rice into a truly tropical delight. The fragrant jasmine rice is cooked in coconut milk and infused with zesty lime, creating a side dish that perfectly complements a variety of main courses, especially Asian and Caribbean-inspired dishes.
Ingredients
- 140g jasmine rice
- 250ml canned coconut milk
- 250ml water
- Zest of one lime
- 2 tablespoons lime juice
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon chopped fresh coriander
- Salt to taste
Method
- In a medium-sized saucepan, rinse the jasmine rice under cold water until the water runs clear. Drain the rice well.
- In the same saucepan, combine the rinsed jasmine rice, canned coconut milk, water, and a pinch of salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Let the rice simmer for about 15-20 minutes or until it's cooked and has absorbed all the liquid.
- Once the rice is done, remove the saucepan from the heat and let it sit for a few minutes, still covered, to allow the flavours to meld.
- Fluff the Coconut Lime Jasmine Rice with a fork, then stir in the lime zest, lime juice, shredded coconut, and chopped coriander.
- Adjust the seasoning with salt to taste.
- Transfer the rice to a serving bowl and serve it warm.
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