Side Dish: United States – Zesty Coconut-Lime Jasmine Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (200 g) jasmine rice, rinsed until water runs clear
3 / 4 cup (180 ml) unsweetened coconut milk
3 / 4 cup (180 ml) water
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 tsp (5 ml) finely grated lime zest (from 1 lime)
1 tbsp (15 ml) fresh lime juice, plus more to taste
2 tbsp (30 ml) thinly sliced scallions
1 tbsp (15 ml) unsweetened toasted coconut flakes (optional, for garnish)
1 tbsp (15 ml) chopped fresh cilantro (optional)

Show original ingredient measurements

1 cup (200 g) jasmine rice, rinsed until water runs clear
3 / 4 cup (180 ml) unsweetened coconut milk
3 / 4 cup (180 ml) water
1 / 2 tsp kosher salt, plus more to taste
1 tsp finely grated lime zest (from 1 lime)
1 tbsp fresh lime juice, plus more to taste
2 tbsp thinly sliced scallions
1 tbsp unsweetened toasted coconut flakes (optional, for garnish)
1 tbsp chopped fresh cilantro (optional)

Instructions

Add rinsed rice, coconut milk, water, and salt to a medium saucepan; stir once and bring to a gentle boil over medium heat.
Reduce heat to low, cover, and simmer 12–15 minutes until the liquid is absorbed and rice is tender.
Remove from heat and let rest, covered, for 10 minutes.
Fluff with a fork, then fold in lime zest, lime juice, and scallions.
Taste and adjust with a pinch of salt and/or more lime juice. Garnish with toasted coconut and cilantro if using, and serve alongside the Honey Garlic Chicken.