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Coconut Rice

  • Yield: 3 cups 1x


  • 1 tbs butter
  • 1 cup white rice
  • 1 cup coconut milk
  • 1 1/2 cup water
  • 1/4 cup cilantro (chopped)
  • 1 medium lime zest
  • 1 medium lime, juiced


  1. Place butter in a medium skillet or pot on medium heat.
  2. Add the white rice and sauté for about 1 minute, just to toast the rice.
  3. Add the water and coconut milk and turn heat to medium.
  4. Cook the rice until all the liquid has evaporated and the rice is tender, about 25 minutes.
  5. Transfer to a bowl and let cool for a few minutes before adding the cilantro, lime zest, lime juice, and salt & pepper to taste.
  6. Toss to combine.
  7. Can be served with Coconut Curry Shrimp (see link to recipe below)



Link: Coconut Curried Shrimp


  • Serving Size: 1/2 cup
  • Calories: 212
  • Fat: 10.16 g
  • Carbohydrates: 28.1 g
  • Protein: 3.01 g
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