Coconut Lime Rice

Coconut Lime Rice – Aka the easiest, most delicious side dish ever. Packed with flavor and comes together in under 30 minutes.

Coconut Lime Rice

This coconut rice is like a mashup between risotto and rice. It’s creamy like risotto. But it cooks in the same amount of time as rice. So I guess it’s the best of both worlds?

Tips for cooking coconut rice…

It’s important to stir the rice every 5 minutes while cooking so it doesn’t stick to the bottom. Kind of like a risotto. Which is different from other rice recipes that tell you to leave it covered until finished cooking.

I would also highly recommend a non-stick pan. It will make sure the sugar + coconut milk don’t stick to the bottom edges of the pan in between stirring.

The lime juice and lime zest are optional. But it does add a ton of incredible flavor.

What goes best with coconut lime rice?

Of course all types of Asian food. Like this stir fry. Or this Mongolian beef. It would also be great with sweet and sour chicken.

But it’s great with so many other foods outside of Asian food.

Orange Cajun Salmon + this coconut rice is my brother’s favorite meal of all time.

How to freeze the coconut lime rice:

To freeze, put the leftovers in a plastic container and freeze. When ready to eat, remove from the freezer. Drizzle a tablespoon or so of water over the rice. Then place a damp paper towel over the container. Microwave for 2-3 minutes. If your rice is still frozen after 3 minutes, fluff/stir it around with a fork and put back in the microwave until warmed through.

Coconut Lime Rice

The easiest, most delicious side dish ever
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Total Time: 35 minutes
Servings: 6


  • 1 1/2 cups jasmine rice
  • 1 (13.5 oz) can unsweetened full fat coconut milk
  • 1 3/4 cups water (or 1 coconut milk can full of water)
  • 1/3 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1 lime, zested + juiced


  • In a medium non-stick pot over medium high heat, add the rinsed rice, coconut milk, water, sugar, and salt. Stir until combined.
  • Bring to a boil.
  • Once boiling, reduce the heat to low and cover. Cook for 20-30 minutes, stirring every 5 minutes, until the rice is cooked through.
  • Turn off the heat and stir in the lime zest and lime juice.


Serving: 1 serving | Calories: 305kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g
If you make this recipe I'd love to hear in the comments!
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