Recipe
Coconut & Lime Leaf Rice
Fragrant basmati rice cooked with coconut milk, makrut lime leaves and fresh lime for a bright, gently creamy side dish.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Rinse the basmati rice under cold water until the water is mostly clear, then drain well.
Put the rice, coconut milk, water, cooking oil, salt and crushed lime leaves into a saucepan.
Bring the pan to a gentle boil, then cover and cook over low heat for 15 minutes, until the liquid has been absorbed and the rice is tender.
Remove the pan from the heat and leave it covered for 10 minutes so the grains finish steaming.
Discard the lime leaves, fluff the rice with a fork, then fold through the lime juice and chopped coriander before serving.
About this recipe
This coconut and lime leaf rice is a simple side dish with a soft, fragrant texture and a fresh citrus finish. Coconut milk rounds out the rice while lime leaves perfume the pan as it cooks.
Serve it with curries, grilled vegetables or spiced tofu. Rinsing the rice first and resting it before fluffing keeps the grains separate.
