Coconut Lime Rice Recipes

COCONUT LIME RICE RECIPE

Steps:

• Begin by rinsing the rice under cold water to get rid of some of the starch. Drain and set it aside.
• Use a large skillet and turn the heat to medium and add the coconut oil and butter. Once the butter is melted and oil is warm add the rinsed rice and coconut flakes.
• Cook the rice mix for a few minutes, then add the lime juice & zest, chicken broth, salt, and coconut cream/milk.
• Bring the mixture to a boil, then reduce the heat to simmer, and cover the skillet with a lid. Simmer for 18-20 minutes.
• Remove the skillet from the heat. Keep the lid on and let the mixture sit for another 5 minutes to finish cooking.
• Remove the lid and fluff the rice with fork.
• Season with salt and pepper to taste. Garnish with cilantro and serve.

COCONUT & LIME RICE

Steps:

• Cook the rice following pack instructions. Add the coconut about 5 mins before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear and drain.
• Heat coconut oil and coconut flakes for 3 to 4 minutes.
• Stir in the lime juice and add the coconut milk, chicken broth, salt, and lime zest.
• Bring to a low boil, then cover and reduce heat to low.
• Cook for 20 minutes.
• Remove from heat and keep covered for 5 minutes.
• Fluff with fork and season with pepper.

COCONUT LIME RICE PUDDING

Steps:

• In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
• Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
• Serve puddings warm or chilled and garnish with flaked coconut.

COCONUT LIME RICE

Steps:

• Combine water and coconut in a small saucepan and simmer over medium heat for 5 minutes.
• Place a strainer over a small bowl and strain coconut mixture into bowl; reserving liquid, discarding coconut solids. You should have 2 cups coconut milk. Set aside.
• In a skillet heat oil and then add rice, stirring over medium heat until rice changes color (7-10 minutes).
• Stir in the reserved coconut milk and bring mixture to a boil.
• Stir in salt, pepper and lime juice.
• Cover and reduce heat to a simmer.
• Simmer for 20 minutes or until liquid is absorbed.