Coconut-Lime Brown Basmati Rice with Cilantro

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All Photos © Christine Elise McCarthy 2012


Coconut-Lime Brown Basmati Rice with Cilantro


2 cups brown basmati rice (or other rice of your choice)

2 shallots – diced

2 TBS olive oil

1 tsp salt

1 cup chopped cilantro & extra for garnish

zest of one large lime

juice of one large lime

Lime wedges for garnish

coconut milk (quantity should be 1/4 – 1/2 of the total liquid required for the rice you are using) – I used one cup here.


Zest the lime.  Chop the cilantro.

Heat the oil in a large stock pot.  Add the diced shallots & saute one minute.  Add the dry rice & saute 2-3 minutes – stirring constantly.

Read the directions on your rice & add whatever amount of liquid they suggest – but replace 1/4 to 1/2 of it with the coconut milk (3 parts water – 1 part coconut milk).

Bring to a boil, stir, reduce heat.  Wrap the lid to your pan in a dish towel & place it on top of the pan.  Be SURE no part of the towel is in danger of catching on fire.  If this seems tricky – just lose the towel.  It is meant to capture excess liquid but it is not critical – especially if it isn’t safe.

Steam the rice like this for as long as your package suggests.  Remove from heat & let sit – undisturbed – for 10-15 minutes.  Fluff with a fork & add the lime zest, lime juice, salt & cilantro.  Mix well. Serve with cilantro & lime wedges for garnish.


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