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.

 

Recipe

Servings: 4-6

Prep time: Under 10 minutes

 

Ingredients

2 cups cooked rice (I prefer short grain with this recipe, but it’s up to you)

3/4 cup sweetened, shredded coconut

1/2 lime

 

Directions

  1. 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!
  2. 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.
  3. Add the coconut back into the rice and squeeze with fresh lime juice. Serve hot.

 

My kids’ reactions: This was a favorite all around.

 

Our meal: Grilled jerk pork with tropical slaw, coconut rice and fresh pineapple

Our meal: Grilled jerk pork with tropical slaw, coconut rice and fresh pineapple

 

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