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Coconut Lime Rice (Vegan)

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

I have always loved coconut rice and had never made it until I was craving it and decided to capture the flavours of my last taste memory of coconut rice. I was really happy with my first attempt, which resulted in this recipe. I don't eat white rice too often, however I do find that I digest it better than brown rice. I recommend that you use organic white basmati rice in this recipe rather than brown rice. This makes a perfect side dish. I often pair this rice with grilled chicken and satay sauce or sometimes just with satay sauce and raw and cooked bok choi.

 2 cups white basmati rice
 1 tbsp coconut oil
 ¼ cup unsweetened coconut flakes
 1 tsp grated fresh ginger rootI use a microplane grater
 1 cup canned coconut milkYou can use
 ¼ cup freshly squeezed lime juice
 1 ¾ cups water
 sea salt to taste
 fresh red chilies, minced
 cilantro, chopped
Optional Sides
 satay sauce
 bok choi
1

Heat coconut oil over medium heat and add coconut flakes to pan and toast for 3-5 minutes or until golden brown. Rinse rice to remove excess starch and then drain. Add rice to pan and stir for about a minute or so more.

2

Add the rest of the ingredients, except chilies and cilantro, cover pot and bring to a boil then lower heat to a simmer for about 15 minutes. Turn off heat and allow rice to finish cooking with the lid on. Top with extra toasted coconut, chilies and cilantro.

Nutrition Facts

Serving Size 1 bowl

Servings 0