Coconut Ginger Lime Rice (Printable)

Creamy coconut rice infused with ginger and lime, finished with sweet caramelized onions for a vibrant side dish.

# What You’ll Need:

→ Rice Base

01 - 1 cup basmati rice, rinsed thoroughly
02 - 1 (14 oz) can coconut milk, full-fat or light
03 - 1 cup water
04 - 1 tablespoon fresh ginger, grated
05 - Zest of 1 lime
06 - 1/2 teaspoon sea salt

→ Caramelized Onions

07 - 2 medium yellow onions, thinly sliced
08 - 2 tablespoons neutral oil, such as sunflower or canola
09 - 1/2 teaspoon sugar, optional for enhanced caramelization
10 - Pinch of salt

→ Finishing & Garnish

11 - Juice of 1 lime
12 - 3 tablespoons fresh cilantro or parsley, chopped
13 - 1/4 cup toasted coconut flakes
14 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Heat oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until golden and deeply caramelized. Add sugar halfway through if desired for extra sweetness. Remove from heat and set aside.
02 - While onions cook, combine rinsed rice, coconut milk, water, grated ginger, lime zest, and salt in a medium saucepan. Stir well and bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
04 - Fluff the rice with a fork. Stir in lime juice and half the chopped herbs.
05 - Transfer rice to a serving dish. Top with caramelized onions, remaining herbs, and toasted coconut flakes if using. Finish with a few grinds of black pepper. Serve warm as a side or light main.

# Expert Advice:

01 -
  • The caramelized onions add an incredible depth of sweetness that balances perfectly with the bright lime and creamy coconut
  • Its one of those dishes that looks impressive but comes together with mostly pantry staples
  • The aroma alone will make your kitchen feel like a restaurant
02 -
  • Patience with the onions is everything, rushing them over high heat just makes them bitter and burnt
  • Letting the rice rest off the heat is the secret to perfect texture, skipping this step makes it gummy
03 -
  • Grate your ginger on a microplane directly into the pot to avoid stringy bits in your finished rice
  • Toast your coconut flakes in a dry pan over medium heat, shaking constantly until they smell nutty and golden

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