Cilantro Lime Coconut Water Rice
This recipe is inspired by Andrea Nguyen’s use of coconut water, instead of coconut milk, to make coconut rice—the result is SO fresh and light. While testing this recipe, I ended up with a layer of brown, crispy rice at the bottom, and it is delicious. The rice crisps in the coconut.
Ingredients
- 1 ½ cup jasmine rice
- 2 Tbsp. coconut oil
- 1 ¾ cup coconut water
- 1 tsp kosher salt
- 5 small limes, zested and cut into wedges, divided
- 3 Tbsp. coconut cream, melted
- ⅓ cup finely chopped fresh cilantro, divided
- Fresh mint
Instructions
- Rinse rice 2-3 times until water is almost clear and no longer opaque. Use a strainer to insure all the water is out before boiling.
- In a medium pot, add the coconut oil and melt over high heat. Once melted, tilt pan to coat the bottom, then carefully add the drained rice, coconut water, and salt. Stir as you bring the water to a boil, then lower the heat to medium and cook for 2-3 more minutes, stirring occasionally.
- Bring heat to low, cover the pot with a tight fitting lid, and allow to sit undisturbed for 10 minutes. Remove from the heat completely and rest for 10 minutes more.
- Using a fork, gently mix in the lime zest, coconut cream, and ¼ cup cilantro—fluff the rice upwards so as not to smush the grains. Cover and let sit for 5-8 minutes. To serve, add a generous squeeze of lime and sprinkle of cilantro or mint.