Creamy Coconut-Lime Rice With Peanuts
Coconut milk plays a dual role in this dish, creating a light yet satisfying rice preparation that blurs the lines between side salad and pilaf-like main course. The rice simmers in creamy coconut milk, while the remaining milk transforms into a soothing dressing enhanced with lime juice, peanut butter, toasted peanuts, garlic, and a hint of heat from chili sauce.Fresh cherry tomatoes and chopped herbs bring everything together into a flavorful rice salad, perfect as a side for grilled chicken or as a base for fried eggs.
Ingredients
- 1 cup uncooked jasmine rice rinsed
- 1 13- to 14-ounce can coconut milk
- Salt and pepper
- 1 1½-inch piece ginger
- 2 large garlic cloves
- 2 limes
- ½ cup roasted and salted peanuts crushed
- 2 tablespoons peanut butter
- 2 teaspoons granulated sugar
- 2 teaspoons sambal oelek
- 2 cups ripe cherry tomatoes halved (about 10 ounces)
- 1 cup roughly chopped mixed herbs such as dill, cilantro or mint
Instructions
- Prepare the rice according to the package instructions until tender, substituting 1¼ cups of the cooking water with 1¼ cups of coconut milk. Fluff the cooked rice with a fork, transfer it to a serving bowl, and season with salt and pepper — aiming for a well-seasoned, almost buttery taste reminiscent of cacio e pepe. Let it cool.
- While the rice is cooking, place ¼ cup of coconut milk in a separate bowl. Finely grate ginger and garlic into the bowl, then add the zest of 1 lime. Squeeze the juice from both limes into the bowl. Whisk in ¼ cup of peanuts, peanut butter, sugar, and sambal. Season with salt.
- Just before serving, add tomatoes and ¾ cup of herbs to the rice bowl. Pour in the coconut dressing, toss thoroughly to coat, season with pepper, and garnish with remaining ¼ cup of crushed peanuts and ¼ cup of herbs. For optimal flavor, serve at room temperature on the same day it's prepared.
