Side Dish: United States – Coconut-Lime Scallion Rice

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

1 cup jasmine rice, rinsed until water runs clear
3 / 4 cup (180 ml) unsweetened full-fat coconut milk
3 / 4 cup (180 ml) water or light vegetable stock
1 tbsp (15 g) unsalted butter or coconut oil
1 / 2 tsp kosher salt, plus more to taste
1 tsp fresh thyme leaves (or 1 / 4 tsp dried)
1 strip lime zest (or 1 tsp finely grated zest)
2 tbsp (30 ml) fresh lime juice
2 green onions (scallions), thinly sliced
2 tbsp (15 g) unsweetened shredded coconut, lightly toasted (garnish)
Pinch ground allspice (optional)

Instructions

Combine rice, coconut milk, water, butter, salt, thyme, lime zest, and allspice (if using) in a small pot with a tight-fitting lid.
Bring to a gentle boil over medium heat, then stir once, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.
Remove from heat and let sit covered 10 minutes to steam.
Fluff with a fork, stir in lime juice and most of the scallions, and adjust salt to taste.
Transfer to a bowl, sprinkle with remaining scallions and toasted coconut, and serve alongside the stew to soak up the broth.