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A large wooden bowl full of rice, garnished with a sprig of cilantro

Baked Coconut Lime Rice

This foolproof oven-baked coconut lime rice is simmered with coconut milk and water, and scented with lime zest and juice. It's the perfect side for all your Mexican and Asian-inspired meals.
Course Side Dish
Cuisine asian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 321kcal
Author Ann Otis


  • 1 14 oz can coconut milk either full-fat or low-fat will work
  • 1 ¼ cup water
  • 1 teaspoon salt
  • 1 ½ cups jasmine rice (rinsed if indicated on the package)
  • 1 lime zested and juiced


  • Preheat the oven to 350 F. In a large oven-safe 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.* Transfer the pan to the oven and bake for 20 minutes.
  • Remove the pan from the oven and let it rest, covered, for 5 minutes. Remove the lid and stir in the lime zest and 1 tablespoon of lime juice (½ the lime).


*If your lid is not so tight-fitting, you can first cover it with foil and then place the lid on top.


Calories: 321kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Sodium: 402mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg