Baked Coconut Rice
This foolproof oven-baked coconut lime rice is simmered with coconut milk and water, and scented with lime zest and juice.
Servings 6 servings
Calories 322kcal
Ingredients
- 1 14 oz can coconut milk either full-fat or low-fat will work
- 1 1/4 cup water
- 1 teaspoon salt
- 1 1/2 cups jasmine rice (rinsed if indicated on the package)
- 1 tablespoon lime zest
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350 F. In a large oven-safe sauté pan with a tight-fitting lid, combine the coconut milk, water and salt. Bring to a boil over medium-high heat.
- Stir the rice into the liquid and place the lid on the pan.* Bring the liquid back to a simmer and transfer the pan to the oven. Bake for 20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Remove the pan from the oven and let it rest, covered, for 5 minutes. Remove the lid and stir in the lime zest and juice.
Video
Notes
Choose the right pan: A pan with a wider bottom, such as a sauté pan or frying pan with high sides will cook the rice more evenly than a saucepan. If your lid is not so tight-fitting, you can first cover it with foil and then place the lid on top. Alternatively, you can transfer the rice and liquid to a baking dish and cover it very tightly with foil. I find the baking dish takes longer and cooks the rice less evenly, however.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 402mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg