Fast coconut lime rice
Leftover rice? Here’s a quick idea to turn ho-hum rice into something worth your kiddos’ raves.
I came up with the idea the other day when I needed something to go along with Jerk pork. I’ve tried making rice with coconut milk to infuse it with flavor, but this was much easier and had more of a coconut kick than recipes I’ve tried in the past. Plus, this is a great way to re-use rice you have on hand.
Prep time: Under 10 minutes
2 cups cooked rice (I prefer short grain with this recipe, but it’s up to you)
3/4 cup sweetened, shredded coconut
- Place the coconut in a large saute pan at medium-high heat. Toast until the coconut just starts to brown on the edges (about 3 minutes). Stir frequently–coconut burns easily!
- Take the coconut out of the pan and add 1 tablespoon grapeseed oil (or any kind of oil will do). Once the oil is hot put the rice into the pan and heat it through.
- Add the coconut back into the rice and squeeze with fresh lime juice. Serve hot.
My kids’ reactions: This was a favorite all around.