Ingredients
Directions
In a saucepan, combine rice, coconut milk, water, lime juice (start with 2 tbsp), and salt if using.
Bring to a boil on high heat, stir, then reduce heat to low, cover, and cook for 35–40 minutes, or longer until liquid is absorbed and rice is cooked through.
Turn off heat, stir in lime zest, and let sit for 4–5 minutes.
Taste test, add additional lime juice if desired.
Serve with lime wedges to squeeze on individual portions.
Chef's Notes
Water
It’s helpful to have 1–2 tbsp boiled water on hand, in addition to the ½ cup used to cook the rice, to moisten the rice as it sits before serving.
Serving Suggestion
Try with the Zucchini Chickpea Tomato Curry.
Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a saucepan, combine rice, coconut milk, water, lime juice (start with 2 tbsp), and salt if using.
Bring to a boil on high heat, stir, then reduce heat to low, cover, and cook for 35–40 minutes, or longer until liquid is absorbed and rice is cooked through.
Turn off heat, stir in lime zest, and let sit for 4–5 minutes.
Taste test, add additional lime juice if desired.
Serve with lime wedges to squeeze on individual portions.