Creamy Coconut-Lime Rice With Peanuts

By Christian Reynoso

Updated June 28, 2024

Creamy Coconut-Lime Rice With Peanuts
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(3,008)
Comments
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Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs. 

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Ingredients

Yield:4 servings
  • 1cup uncooked jasmine rice, rinsed
  • 1(13- to 14-ounce) can coconut milk 
  • Salt and pepper 
  • 1(1½-inch) piece ginger
  • 2large garlic cloves
  • 2limes 
  • ½cup roasted and salted peanuts, crushed
  • 2tablespoons peanut butter
  • 2teaspoons granulated sugar
  • 2teaspoons sambal oelek 
  • 2cups ripe cherry tomatoes, halved (about 10 ounces)
  • 1cup roughly chopped mixed herbs (such as dill, cilantro or mint)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

591 calories; 35 grams fat; 21 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 14 grams protein; 710 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the rice according to the packaging instructions until tender, replacing 1¼ cups of the cooking water with 1¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.

  2. Step 2

    While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.

  3. Step 3

    When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.

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Ratings

5 out of 5
3,008 user ratings
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Comments

Sheri I.

This seems like it would be delicious with mango instead of tomatoes and a very finely minced serrano pepper added to the dressing. Also wishing NYT Cooking had a place to put your own notes in a recipe so it shows up when you go to make it again.

Tara W

I made this for lunch today exactly as written and it came out perfectly. The very first thing I did was wash the herbs (basil, cilantro) and set them out to dry. Then, I sliced the cherry tomatoes, lightly salted and drained them for a bit of time so as to not add moisture to the salad. Made the rice on the stove top, put everything together, and my vegan gluten-free guests loved it. It’s very filling. I served some fresh pineapple chunks on the side.

SusanW

@Sheri I.: You can post a "private" note instead of a "public" note; see the options below the "Add note" box.

Em

My rice was clumpy / "gluggy" once cooked, and no amount of fluffing could revive it. (Flavor was great, though.) Any troubleshooting tips?

Shiv

One of the best meals I’ve made this year! Needs no changes, but of course I couldn’t resist two anyway: browned a little diced red onion in the dutch oven with a bit of ghee before adding the rice, and added TVP toward the end of cooking the rice for some extra protein to serve this as a main. What a recipe 🥵

Mariah

My rice is already cooked. Any suggestions on how much coconut milk to add per cup of cooked rice?

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