Cilantro-lime coconut rice
* Cilantro-lime coconut rice is a unique and tropical flavored rice. It will remind you of something you would enjoy on vacay somewhere in the caribbean. I must admit, rice is my comfort food, I guess it’s the Haitian in me. The Haitian culture and pretty much all of Central and South America eats rice on a daily basis. It’s my go to carb. This particular recipe has a nice exotic flavor.
There are so many types of rice.
Before you add the same types of rice to every recipe, think it over. Each type of rice has its own unique flavor and texture. Jasmine rice has a fragrant aroma, while long grain rice absorbs the flavors that are imparted in the rice water and cooks up light and fluffy, Basmati rice is nutty and flavorful. Black forbidden rice has a sticky texture, color, nutty flavor and requires a longer cooking time.
Cilantro-lime coconut rice is best made with the following rices: long grain and basmati. The key to making good tasting rice is to season the water. This recipe incorporates chicken stock and coconut milk. Those two ingredients impart a lot of flavor and a little fat.
- 1 cup Basmati rice
- ¾ cup coconut milk
- 1 cup water or chicken stock, if you use stock omit the chicken cube
- 1 large lime tested – use a microplane
- 2 tsp fresh lime juice
- 2 tablespoons of minced fresh cilantro
- 1 cube -chicken bouillon
- 1 teaspoon of olive oil OR coconut oil
- Combine the coconut milk, chicken stock OR water with chicken cube, salt, coconut/olive oil in a small pan and bring to a boil.
- Simmer and add the rice, cook partially covered on low/medium heat until liquid is absorbed. 10-14 minutes
- In a small bowl add the lime zest and lime juice and set aside.
- Remove the pan from the stove/ remove the rice from the pan and place it in a bigger bowl, add the lime zest and juice and fluff up the rice. Ready to be served!