Best Coconut Water Lime Rice Pilaf Recipes

LIME RICE PILAF

Lime Rice Pilaf image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 small onion, peeled, finely chopped
2 cups long grain white rice
3 3/4 cups vegetable or chicken stock
1/4 cup fresh lime juice
2 teaspoons grated lime peel
Chopped fresh parsley or cilantro

Steps:

Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper.
Transfer rice to serving bowl. Sprinkle with parsley or cilantro.

COCONUT LIME RICE

Coconut Lime Rice image

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Provided by Karmabelle

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

Steps:

Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g

COCONUT BASMATI RICE PILAF

Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

Steps:

Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
When liquid has been absorbed and rice is tender, fluff rice with a fork.
Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
Transfer to a serving bowl.
TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.