Creamy Coconut-Lime Rice With Peanuts
Updated June 28, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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)
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.
Powered by
Preparation
- 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.
- 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.
I made this as specified and it was delicious as-is. The only thing I would note is that the presentation was not nearly as nice as the photo: the mixture was gummy from the coconut milk and peanut butter, so it looked more like a risotto on the plate. But delicious!
Delicious! A few notes: - I used palm sugar instead of granulated. It added a deeper flavor. - Agree with those who said there was a bit too much lime. Next time I will decrease the lime juice. - I had some leftovers and added fish sauce to that, and it was great. - My rice in the rice cooker did become a gooey sputtery mess. I’ll follow some of the tips above for that.
So happy my son and his partner are cenjoying cooking together using "T Cooking" recipes. He's spontaneous and she does the more measured parts. He is visiting, and tonight we made this - omitted the tomatoes, added 1 & 1/2 pounds shrimp (cooked separately), and took advice from other commenters by adding ripe cubed Mango. Used Cilantro as the herb. What a treat on a summer night in N.J. Next time, I will add some scallions . . . which I love.