Printed August 31, 2026
Coconut Lime Rice with Crispy Shallots
Transform plain rice into something extraordinary with just four additions: coconut milk, lime, shallots, and salt. This Thai-inspired side dish is so good you'll want to eat it with a spoon straight from the pot.
Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 3 limes (zest and juice)
- 4 shallots, thinly sliced
- Neutral oil for frying and salt to taste
Preparation
Rice is a blank canvas, and this recipe turns it into a masterpiece with surprisingly few brushstrokes. Cooking rice in coconut milk instead of water is a Southeast Asian technique that transforms the grain into something creamy and fragrant, while the lime adds brightness that cuts through the richness perfectly.
The crispy fried shallots on top aren't just garnish—they add a textural crunch and sweet-savory punch that makes every bite interesting. Make extra; you'll want to sprinkle them on everything.
Preparation
- Rinse the jasmine rice until water runs clear. Combine rice, coconut milk, 1.5 cups water, lime zest from 2 limes, and a generous pinch of salt in a pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- While rice cooks, heat about 1/2 inch of oil in a small pan over medium heat. Fry sliced shallots in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and sprinkle with salt immediately.
- Fluff the cooked rice with a fork and stir in the juice of 2 limes.
- Serve topped with crispy shallots and additional lime wedges on the side.
Make it a meal: Top with a fried egg and some chili crisp for a complete and utterly satisfying dinner.
