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I love Melissa Clark of The New York Times. She inspired me to create an easy homemade coconut-lime rice that goes with almost anything. All you do is pour a small can of coconut milk into a large measuring cup. Add enough water to reach 2 cups, along with a cup of rinsed white rice and a dash of salt. Bring it to a boil, then reduce to a simmer and put a lid on the pot. In 17 minutes, place a clean dish towel between the lid and the pot, and let it steam off the heat for ten minutes. Just before you fluff it up with a fork, add the juice of a half-lime, and serve. Sometimes I sprinkle on some chopped Macadamia nuts.
Photo: Pixabay.com
john says
September 6, 2018 at 4:35 pmThis sounds lovely, and I’m so glad the directions posted were complete. Faith’s 60-second Food Schmooze moment says, “Add water along with white rice and salt.” Anyone else would have known the amounts needed, but I was so glad to find them posted here. Thanks!
Robyn Doyon-Aitken says
September 7, 2018 at 8:45 amYou’re welcome, John!
Suzan says
January 14, 2019 at 3:49 pmDo you keep the heat on for the 10-minute steam or do you shut off the heat after 17 minutes
Robyn Doyon-Aitken says
January 15, 2019 at 1:02 pmLet it steam off the heat.
Paula says
January 14, 2019 at 8:26 pmThis sounds delicious. Is it intended to be a savory dish or dessert? Thank you.
Robyn Doyon-Aitken says
January 15, 2019 at 1:05 pmThis is intended to be a side dish. But, if you like sticky rice for dessert, search the web for a recipe (mango cubes and mint help it take a desserty turn, too). So good!