Creamy Coconut-Lime Rice With Peanuts
Updated June 27, 2024
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
- Comments
- Read comments
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Ingredients
1 cup uncooked jasmine rice, rinsed
1 (13- to 14-ounce) can coconut milk
Salt and pepper
1 (1 ½-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)
Nutritional analysis per serving (4 servings)
63 grams carbs; 582 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 21 grams saturated fat; 35 grams fat; 9 grams fiber; 684 milligrams sodium; 14 grams protein; 7 grams sugar
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
- Step 1
Cook the rice according to the packaging instructions until tender, replacing 1 ¼ cups of the cooking water with 1 ¼ 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.
- 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.
- 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.
Private Notes
Comments
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.
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.
@Sheri I.: You can post a "private" note instead of a "public" note; see the options below the "Add note" box.
What kind of coconut milk did people use for this - full fat? low fat? Any coconut cream? Thanks.
Yes, to making a space to put our own notes. Very important suggestion!
This was a delicious side dish, and adding tofu and a veg, makes it a meal. I used coconut cream instead of coconut milk. I have made coconut ginger rice with coconut milk and it was too mild. Coconut cream, enhances the flavor and the saucy texture reminds me of risotto. My favorite change was that I roasted the tomatoes which added a refreshing pop of sweetness. To the sauce, I added chili crisp and a honey hot sauce. I used chives and dill and added green onions to use them up. This is so delicious and it is even better the second day.