Coconut Lime Brown Rice (Printable)
Brown rice simmered in coconut milk, lime-zest kissed and topped with charred corn for a bright, tropical dish.
# What You’ll Need:
→ Rice Base
01 - 1 cup brown rice, rinsed
02 - 1 1/2 cups unsweetened canned coconut milk
03 - 1 cup water
04 - 1 teaspoon salt
05 - 1 tablespoon coconut oil
→ Charred Corn
06 - 2 ears fresh corn, husked
07 - 1 tablespoon olive oil
08 - Pinch of salt
→ Flavorings & Garnish
09 - Zest and juice of 2 limes
10 - 1/4 cup fresh cilantro, chopped
11 - 2 scallions, thinly sliced
12 - 1 small red chili, finely sliced (optional)
13 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a medium saucepan, heat coconut oil over medium heat. Add rinsed brown rice and toast for 2 minutes, stirring frequently.
02 - Pour in coconut milk, water, and salt. Stir to combine, bring to a gentle boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes until the rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
03 - While the rice cooks, brush corn ears with olive oil and sprinkle with a pinch of salt. Grill corn over high heat on a grill pan or outdoor grill, turning occasionally, until charred in spots and cooked through, about 10 to 12 minutes. Let cool slightly and cut kernels off the cobs.
04 - Fluff the cooked rice with a fork. Stir in lime zest, lime juice, half the cilantro, and half the scallions.
05 - Transfer rice to a serving platter. Top with charred corn kernels, remaining cilantro, remaining scallions, and sliced chili if using. Finish with freshly ground black pepper and extra lime wedges on the side.
# Expert Advice:
01 -
- The creamy coconut milk makes brown rice taste indulgent and exciting instead of basic.
- Charred corn brings a burst of summer flavor even if it's raining outside.
02 -
- Once I let the rice cook too long and the bottom formed a stubborn crust—set a timer and trust it.
- Grilling the corn until just charred, not burnt, makes all the difference for flavor balance.
03 -
- Let the rice rest for five minutes after cooking so it fluffs up and doesn&apost go gummy.
- Always zest your limes before cutting and juicing—believe me, it&aposs much easier.