Item 2 of 4 - Summertime Dinner Menu
Coconut Rice is a favorite in many countries. In this Colombian-inspired recipe, coconut milk and lime zest add flavor elements to this easy-to-prepare dish. Often served with fish and seafood, it is also wonderful with spicy foods. Great for any occasion.
5 mins. to Prepare
30 mins. Cooking Time
0 mins. Standing Time
35 mins. Total
Servings: 7 servings
BRING coconut water to a boil in medium pot on medium heat. Add salt and rice. Reduce heat to medium-low; cover. Cook for 12 to 15 minutes, stirring occasionally until water is almost absorbed. Add evaporated milk. Cook, covered, stirring occasionally for an additional 10 to 15 minutes or until rice is tender. Some additional water maybe needed to reach desired texture of rice. Remove from heat. Stir in grated lime zest, to taste, if desired.
Amount Per Serving
Servings: 7 servings
|Calories from Fat||15|
|Total Fat 1.5g||2%|
|Saturated Fat 1g||5%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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This was very good. It had just the perfect flavor of coconut without overpowering the rice. However, I used coconut milk instead of coconut water and it turned out perfect. I think I'm going to make this all the time now instead of regular rice. Yummy!!!
Easy, creamy and rich. I never have had coconut rice. This is sooooo good! Everyone will LOVE this great spin on everyday rice.
the recipe, so ok nothing to jump for. You always have to make sure that you are doing the recipe really well or it will be soggy
I am not a big fan of white rice, however, this was suprisingly delicious. It is very easy to make which I truly appreciate. My 9 year old twins who are reluctant to try different foods, really loved this too. They want me to make it again soon.
Excellent recipe. The texture and taste are great and so easy and quick to make. My family loved it. We have it for breakfast.
IN ORDER TO GET FAMILY MEMBERS TO EAT MORE RICE, I AM CONSTANTLY TRYING NEW AND DIFFERENT RECIPES. THIS ONE WAS A HIT WITH MY FAMILY, ESPECIALLY WHEN I ALTERNATED LIME-HERB GRILLED SHRIMP TO THE MEAL PLATTER. SO GLAD IT WAS AVAILABLE FOR ME TO TRY. NEXT TIME I PLAN TO PAIR IT WITH GRILLED SALMON AND SAUTEED SPINACH. THIS A WINNER.
It was different , very easy to make. But not too crazy on it. We prefer southern style.