This sticky coconut lime rice is velvety, nutty, and slightly sweet - a perfect base for a buddha bowl with peanut sauce! It's easy to pick up with chopsticks, and works for sushi too! Ready to level-up your rice game?
While coconut lime rice is never out of season, it's particularly popular in the summer, as it pairs nicely with fresh fruits and veggies like mango, carrot, and edamame.
This sticky coconut lime rice is easy to pick up with chopsticks or a fork in a poke bowl or veggie bowl, and pairs well with this spicy peanut sauce.
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Ingredients
- Lime gives the rice a little bit of acid, which balances out the rich coconut milk
- Coconut milk adds richness and a subtle coconut flavor
- Cilantro (optional) compliments the lime. It's an optional garnish.
- Sesame seeds (optional) are a little crunchy and compliments the coconut
- Salt
- White rice - jasmine, basmati, and plain white all work. For extra nuttiness, use jasmine or basmati.
See recipe card for quantities.
Instructions
First, bring the coconut milk and water to a boil in a small saucepan, and add salt.
Meanwhile, rinse rice in a strainer until water runs clear. DO NOT SKIP THIS STEP! Coconut milk is already thicker than water, so the extra starch on the rice is not needed.
Pro tip: use a bowl and mesh sieve. Change the water in the bowl 3-4 times or until it's pretty clear.
Once the liquid boils, add rice. Reduce heat to simmer, and cover with a lid for 15-20 minutes, or until it absorbs the liquid.
Once the coconut rice absorbs the liquid, remove from heat. Add lime zest and juice, stir to combine. Fluff with a fork, then serve and garnish with sesame seeds, cilantro, and a lime wedge.
Pro tip 1: don't rush the rice. Set a time for 15 minutes, and don't open the lid unless you smell burning.
Pro tip 2: if rice tastes done (soft, not crunchy), and there's liquid leftover, heat uncovered for 1-2 minutes, stirring once so the liquid can evaporate.
Need a visual? Check out this video!
Substitutions & variations
This sticky coconut lime rice is naturally vegan, gluten free and dairy free. As always, if you have a food allergy, double check the ingredient labels.
- Lime/Lemon/Orange- in a pinch, you may use lemon or orange instead of lime - your rice will taste more lemony! If you choose to use orange, use only a Tablespoon or so of juice.
- Depending on the citrus you choose, you may also swap out cilantro for another herb. Thyme pairs well with lemon and orange.
- Spicy - garnish with a few chili pepper flakes or sriracha.
Equipment
The most important piece of equipment for this recipe is a saucepan.
- Stainless steel (such as All-Clad) - these pans are good at transferring and retaining heat, so you may need to use slightly lower heat. Note that my pans are stainless steel, so recipes are written for this equipment.
- Ceramic/other - you may need to use slightly higher heat to warm up the water, but stick to a low or simmer setting to cook the rice.
You also might need:
- Microplane or zester for zesting lime
- Cutting board & utility knife for slicing lime
- Spatula or spoon for stirring and serving
Storage
Store coconut rice in a closed container in the fridge for 2-3 days. Store cilantro separately to prevent wilting.
To reheat, warm in a saucepan with a tablespoon of water. Or warm in the microwave for 1-2 minutes.
These ingredients don't stand up well to freezing.
Frequently asked questions
There are two ways to reheat rice. To reheat in a saucepan, add rice to pan on low heat and tablespoon of water. Stir occasionally to prevent sticking and burning. To reheat in the microwave, warm rice uncovered for 1-2 minutes on 50% heat.
Less than you'd think! While there is a light coconut flavor, the acidity of the lime cuts through some of the fatty coconut. Meanwhile, the nuttiness of the rice offsets some of the sweeter coconut notes.
Absolutely! Coconut milk thickens rice nicely for sushi.
If rice is ready, but there's still liquid in the pot, cook uncovered on low heat for 1-2 minutes so the liquid can escape. Stir once or twice to prevent burning. If there's still too much liquid, you can strain the rice in a colander like pasta.
Top tip
Don't forget to wash the rice - it makes a big difference!
Coconut sticky rice
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4-6 servings 1x
- Category: Snacks & sides
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan
Description
This sticky coconut lime rice is velvety, nutty, and slightly sweet - a perfect base for a buddha bowl with peanut sauce! It's easy to pick up with chopsticks, and works for sushi too! Ready to level-up your rice game?
Ingredients
- 1 cup white, basmati or jasmine rice
- ¾ cup canned coconut milk
- 1 cup water
- 1 tsp salt
- 1 lime
- 1 tsp sesame seeds (optional)
- 2-3 Tbsp chopped cilantro (optional)
Instructions
1. Prepare ingredients: boil coconut milk, water, and salt in a saucepan. Meanwhile, rinse rice until water is nearly clear. Usually, I need rinse for 1-2 minutes under running water, or soak 2-3 times in a bowl of water.
2. Cook rice: once water boils, add rice, stir once, then reduce heat to a simmer, and cover for 12-15 minutes, or until liquid has absorbed. If rice tastes done but still has liquid, cook uncovered for 1-2 minutes so liquid can evaporate.
4. Add flavor: add zest and juice of ½ of a lime. Fluff with a fork and serve, garnishing with sesame seeds and chopped cilantro if desired.
Keywords: coconut rice, coconut lime rice, sticky coconut rice, sticky coconut lime rice, sweet coconut sticky rice, healthy coconut sticky rice
Food safety
Don't forget about food safety:
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
The Hangry Chickpea
Perfect for a buddha bowl...also 10/10 recommend pairing with peanut sauce, it's amazing.
★★★★★