Vegan Coconut Rice with Lemon Zest
Creamy, fragrant, and bright with citrus, this coconut rice is the kind of side dish that quietly steals the show at the dinner table. Full-fat coconut milk simmers right into the jasmine rice, giving every grain a rich, velvety coating that no butter or dairy could improve on. A tablespoon each of fresh lemon zest and juice gets folded in at the end, cutting through the richness with just enough zing to keep things lively. The technique is simple — rinse, simmer, steam, fluff — but that 10-minute covered rest off the heat is the secret to getting perfectly tender, non-sticky results every time. Optional cilantro adds a pop of color and herby freshness if you want to take it one step further. It serves four and pairs beautifully with grilled vegetables, curries, or really anything that deserves a fragrant, creamy base.
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Learn more →Ingredients
4 servings
- 1 ½ cups jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds.
- 2
Combine the rinsed rice, coconut milk, water, salt, and sugar in a medium saucepan. Stir once to distribute the coconut milk evenly, then bring to a boil over medium-high heat.
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