She Put the Lime in the Coconut
By Julie Cader
The Harry Nilsson song, Coconut, is one of those tunes that earworms into your brain, over and over again. And everyone loves lime and coconut, especially in tropical drinks! Why not spill that love of lime and coconut over into a yummy, zesty rice dish, Coconut Lime Rice, using Kokuho Rose Rice grown in California.
Ingredients
1 cup Kokuho Rose Rice
2 Tablespoons Coconut Oil
½ cup Shaved Coconut, unsweetened and unsulfured
1 13.5-ounce can of Coconut Milk
1 cup Simply Juice Limeade
1 6-ounce can Pineapple Juice
1 large Lime, zested and juiced
1 teaspoon Granulated Sugar
¼ teaspoon pure Vanilla Extract
1/2 teaspoon ground Ginger
Salt, to taste
¼ cup fresh, chopped Mint
Directions
Heat coconut oil in a large wok or skillet. Add rice and shaved coconut and cook until rice and coconut begin to brown. Stir in remaining ingredients, except for mint. Bring to a slow boil, reduce heat to low, and cover the wok. Cook for 20 minutes, or until rice is tender and liquid is absorbed.
Fluff rice, add chopped mint, and eat ‘em all up!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
