Coconut-Lime Basmati Rice

Read/Write Reviews

This is one of my favorite side dishes, particularly with spicy entrées. Light coconut milk gives a subtly rich taste, and the hint of lime adds a tangy acidity. Serve with Orange Sesame Tofu.

Recipe Source: eat, drink & be vegan
Reprinted with permission from the author, Dreena Burton.

Makes 4 servings | Wheat-Free

Ingredients

Directions

In a saucepan, combine rice, coconut milk, water, lime juice (start with 2 Tbsp.) and salt. Bring to a boil on high heat, stir, then reduce heat to low, cover, and cook for 35-45 minutes, until liquid is absorbed and rice is cooked through. Turn off heat, stir in lime zest, and let sit for 4-5 minutes. Taste test, add additional lime juice if desired, and serve with lime wedges to squeeze on individual portions.

Cook's Notes

If needed, have 1-2 Tbsp. boiled water on hand to moisten rice as it sits before serving.


Copyright © 2008-2015 by Wanda Embar. All Rights Reserved. Legal/Contact Me.