Cilantro Coconut Rice

I have shared some of my favorite rice dishes with you including pelau, carrot rice, Trini Fried rice, scallion-cilantro rice, but be prepared for yet another winner! One day I literally threw a few ingredients together to make this rice and since then my kids, now teens, request it all the time.

Recently I prepared a Chipotle style feast for them which included this cilantro lime rice, grilled chicken, stewed black beans and a cilantro chutney. You can also see that meal prep on You Tube.

This cilantro coconut rice is a savory combination of Caribbean flavors. The coconut milk makes it creamy and rich, the cumin adds an earthiness and the cilantro add freshness. Serve with roasted or grilled lamb, salmon, chicken dishes, including grilled chicken skewers. It’s a great, light summertime side dish.

I anticipate that you are going to say, “lime juice to rice?”. Don’t be dismayed by the addition of the lime juice. The taste is not overpowering. Not only does it complement the other ingredients, it keeps the rice from clumping together.

The ingredients are fresh, simple and healthful and I guarantee that you would become addicted to the exotic combination of flavors.

Cilantro Coconut Rice
Serves 8 – 10

3.5 cups uncooked Jasmin or basmati rice, rinsed and soaked
4-6 tbs extra virgin olive oil
1 – 2 tbs whole geera (cumin)
1 onion, chopped
Hot pepper or pimento pepper, chopped, optional
1 bunch cilantro, chopped (1/4 cup when minced with a food processor)
2 – 3 tablespoons minced garlic
2 tablespoons lemon juice
5 ½ cups fresh coconut milk (or ½ coconut block or 1 can coconut milk plus enough water to make 5 ½ cups of liquid)

Prep Work:
Make coconut milk.
Thoroughly wash cilantro. Mince cilantro and garlic.
Chop onion.
Wash rice with several changes of water until the water runs clear. If using basmati rice, soak for 30 minutes, drain.

To cook:
Heat oil in a large heavy bottomed pot or dutch oven over medium heat.
Add whole grain geera(cumin) and cook until golden brown.
Add onion, hot pepper and pimento pepper(if using) and cook until translucent and the edges are golden brown.
Add minced garlic and cook for 1 minute.
Add cilantro and cook 1 minute. You can reserve a little to garnish at the end.
If using a solid coconut block, add now and toast for a 1 minute, if not add the liquid coconut milk later on.
Add 2 tsp slt and 1 tsp of black pepper and stir for a few seconds.
Add drained rice and sauté for about 1 -2 minutes, stirring constantly.
Add coconut milk if using (instead of a black of coconut), lemon juice and enough hot water to cover rice by one inch(5 ½ cups total liquid). Add more salt to taste—liquid should be slightly salty. Stir well to combine.
Seal pot with foil or kitchen cloth, and then cover with the pot cover.
Reduce heat to low and cook for 15-20 minutes until the liquid has evaporated and the rice is cooked.
Turn off stove and let it rest for another 10-15 mins, covered.
Remover cover, gently fluff rice with a fork and serve immediately. Remove whole spices before serving.
Garnish with chopped cilantro and add more lime juice if desired.

CILANTRO LIME RICE

This cilantro coconut rice is a savory combination of Caribbean flavors. The coconut milk makes it creamy and rich, the cumin adds an earthiness and the cilantro add freshness. Serve with roasted or grilled lamb, salmon, chicken dishes, including grilled chicken skewers.

5 from 3 votes

Print Pin Rate

Course: dinner, lunch

Cuisine: Caribbean, Mediterranean

Keyword: cilantro coconut rice, cilantro lime rice, coconut geera rice

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 10

Calories: 373kcal

Ingredients

• 3.5 cups Jasmin or basmati rice rinsed and soaked
• 4 tbs extra virgin olive oil
• 1.5 tbs cumin whole, aka geera
• 1 onion chopped
• Hot pepper or pimento pepper chopped, optional
• 1 bunch cilantro chopped (1/4 cup when minced with a food processor)
• 3 tablespoons minced garlic
• 2 tablespoons lemon or lime juice
• 1 can coconut milk or ½ coconut block or canned coconut milk plus enough water to make 5 ½ cups of liquid

Instructions

Prep Work:

• Make coconut milk.
• Thoroughly wash cilantro. Mince cilantro and garlic.
• Chop onion.
• Wash rice with several changes of water until the water runs clear. If using basmati rice, soak for 30 minutes, drain.

To cook:

• Heat oil in a large heavy bottomed pot or dutch oven over medium heat.
• Add cardamom, cinnamon (if using) and sauté for I minute.
• Add whole geera and cook until golden brown.
• Add onion, hot pepper and pimento pepper(if using) and cook until translucent and the edges are golden brown.
• Add minced garlic and cook for 1 minute.
• Add cilantro and cook 1 minute. You can reserve a little to garnish at the end.
• If using a solid coconut block, add now and toast for a 1 minute, if not add the liquid coconut milk later on.
• Add 2 tsp slt and 1 tsp of black pepper and stir for a few seconds.
• Add drained rice and sauté for about 1 -2 minutes, stirring constantly.
• Add coconut milk if using (instead of a black of coconut), lemon juice and enough hot water to cover rice by one inch(5 ½ cups total liquid). Add more salt to taste—liquid should be slightly salty. Stir well to combine.
• Seal pot with foil or kitchen cloth, and then cover with the pot cover.
• Reduce heat to low and cook for 15-20 minutes until the liquid has evaporated and the rice is cooked.
• Turn off stove and let it rest for another 10-15 mins, covered.
• Remover cover, gently fluff rice with a fork and serve immediately. Remove whole spices before serving.
• Garnish with chopped cilantro and add more lime juice if desired.

Video

Nutrition

Calories: 373kcal | Carbohydrates: 55g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Sodium: 11mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg