International > Spanish > Rice

Spanish Lime and Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup of long-grain white rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 cup of fresh lime juice
- 1/4 cup of shredded coconut
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil

Special equipment needed:
- Medium-sized pot with a lid
- Measuring cups and spoons
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a medium-sized pot, heat the olive oil over medium heat.
3. Add the rice and stir until it is coated with the oil.
4. Add the coconut milk, water, lime juice, shredded coconut, and salt to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
7. Remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and serve.


Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for cooking
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 330
Fat: 18g
Carbohydrates: 38g
Protein: 4g
Sodium: 300mg
Sugar: 2g
Fiber: 1g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Lemon juice can be used instead of lime juice.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.

Variations:
- Add chopped cilantro or parsley for a fresh herb flavor.
- Add diced red bell pepper or jalapeno for a spicy kick.
- Add black beans or chickpeas for added protein.

Tips and tricks:
- Be sure to rinse the rice well before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- If the rice is not fully cooked after the liquid has been absorbed, add a little more water and continue cooking until tender.

Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the rice in a microwave-safe dish and heat for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the rice in a colorful bowl or on a platter garnished with lime wedges and shredded coconut.

Garnishes:
Lime wedges and shredded coconut

Pairings:
This rice pairs well with grilled chicken, fish, or shrimp.

Suggested side dishes:
- Grilled vegetables
- Black bean salad
- Mango salsa

Troubleshooting advice:
- If the rice is too dry, add a little more water and continue cooking until tender.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.

Food safety advice:
- Be sure to wash your hands and all utensils before and after handling raw ingredients.
- Store leftover rice in the refrigerator and discard any rice that has been left out at room temperature for more than 2 hours.

Food history:
Coconut rice is a popular dish in many tropical regions, including Southeast Asia, the Caribbean, and Latin America.

Flavor profiles:
This rice has a creamy, coconut flavor with a tangy kick from the lime juice.

Serving suggestions:
Serve this rice as a side dish or as a base for a protein such as grilled chicken or shrimp.

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Taste: Citrusy, Sweet, Coconutty, Savory, Aromatic