Coconut Lime Rice

Coconut Lime Rice

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8-10
Servings

10m
Prep Time

30m
Cook Time

40m
Ready In

Recipe: #25506

January 27, 2017

Categories: Dinner, Side Dishes, Rice, Fruit, Coconut, Carribbean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Lime more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: The Turtle Bay Cookbook"

Original recipe yields 8-10 servings

Metric US

Ingredients

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3 cups water
2 cups coconut, shredded (and sweetened)
1 tablespoon olive oil
150 grams dry basmati rice (dry, 1 cup)

1 teaspoon salt
1/4 teaspoon pepper, ground
2 tablespoons lime juice (or lemon juice)

Nutritional

Serving Size: 1 (147 g)
Calories 159.5
Total Fat - 8.5 g
Saturated Fat - 6.2 g
Cholesterol - 0 mg
Sodium - 332.9 mg
Total Carbohydrate - 20.5 g
Dietary Fiber - 2.6 g
Sugars - 1.5 g
Protein - 1.4 g
Calcium - 14.7 mg
Iron - 0.7 mg
Vitamin C - 5.6 mg
Thiamin - 0 mg

Step 1

In a saucepan combine the water and coconut over medium heat and simmer for 5 minutes. Place a strainer over a small bowl and strain the coconut mixture; reserve liquid and discard solids -- you should have 2 cups liquid (coconut milk). Set aside.

Step 2

In a skillet heat the oil and add the rice; stir and cook over medium heat for 6-10 minutes or until the rice grains change color from clear to solid white on the ends.

Step 3

Add 2 cups of the reserved coconut milk to the rice and bring mixture to a boil. Add salt and pepper and just before putting on the lid the lime juice. Cover and immediatedly reduce the heat to simmer. Allow to cook undisturbed (don't peek) until liquid is absorbed - 20 minutes.

Tips & Variations

No special items needed.

Tags : Dinner Side Dishes

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