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Coconut Water-Lime Rice Pilaf

Rated as 5 out of 5 Stars
0

"A wonderful, coconut water and rice side dish for baked coconut shrimp."
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Ingredients

45 m servings 290
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.
  2. Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.
  3. Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.
  4. Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.

Nutrition Facts


Per Serving: 290 calories; 9 49.1 4.7 23 781 Full nutrition

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Reviews

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excellent

I really enjoyed this! I thought it was tasty and very easy to prepare. I'd baked rice in the oven before - it always comes out perfectly! I used basmati instead of jasmine because I had it on h...