Creamy Coconut-Lime Rice With Peanuts
Updated June 28, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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.
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- 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
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Cooking Notes
Margaret Curry
Would siracha sub for the sambal oelek and sugar?
Kimberly Call
What is missing in this recipe is this - instead of saying just x amount of coconut milk will replace water in recipe - we need to know ALSO roughly what % of the water are we replacing, for the size of the batch of rice cooked will vary and thus the ratio, taste and effect of the milk in the rice will vary greatly - please advise? Thank you
Eric
Is gochujang a good substitute for sambal oelek?
Sheri I.
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.
Jackie
Laura, I make coconut rice in my rice cooker, subbing half the water with full fat coconut milk. It comes out great. I wouldn’t do it with all coconut milk though - I think it would gum up the steam vent.
Chantal
I think depending on which chili sauce and herbs you use, you could mend it to various cuisines from South East Asia. You could use Sriracha, mint, dill and make it one way or chile crisp, Thai basil, cilantro and go in another direction.
Tara W
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.
Merit Scotford
All I had were honey roasted peanuts so I used those and left out the sugar. Fantastic!
marielle van strijp
I put a diced mango in the rice and used cashews instead of peanuts. Delicious.
Mark Lynn
This makes a great breakfast with a fried egg on top. A great lunch or dinner with dosas or roti and grilled veggies.
David
I made this today with what I had on hand. That means that I had to sub in a bit of gochujang for the sambal oelek (I know, not a conventional substitution), almonds for peanuts, and I did not have fresh herbs. Nevertheless, this was a quick, lovely dish.
laura
Can we make the rice in a rice cooker?
Ashley
This sauce made me weak in the knees. I'm saving half and putting it on noodles tomorrow.
Oldrose
Not sure why you would want to make this recipe if you don't like peanut butter, but tahini could be an acceptable substitute.
kathybc
Didn’t have sambal oelek and subbed gochujang. Didn’t miss the acid as the lime juice and tomatoes were enough.
jennifer
Made this according to the recipe and refrigerated for four hours. Too wet and not enough bulgur for my taste. Doubled the bulgur and strained off excess liquid after the fact. I also prefer to pre-soak my bulgur in nearly boiling water. Comes out quicker and fluffier.
Brad Zenger
I substituted Sriracha and omitted the sugar and it was great!
Denise B
This is incredible. Transported us to Indonesia.
JCB
Did I miss this? Sweetened or unsweetened coconut milk?
S
Unsweetened! If the recipe doesn't specify, use unsweetened.
Nancy Farrar
I added some imitation crab to make this a meal. It was perfect! Yum.
HoodMom97
Added 2 large garlic cloves Will try 1 next time a bit much
Jolanta Benal
I used short-grain rice, because I prefer it to jasmine rice, and also cooked it with only 1/2 cup of coconut milk -- glad I cut back, because the rice was plenty creamy and would've been too rich with the amount called for.
robin worth
Used Sriracha instead of sambal. Added cold leftover chopped rotisserie chicken and it was an amazing main for hot weather.
lindsay
This was delicious but we decided it really needed more veggies and some fried tofu to make it a meal. Added steamed green beans and broccoli and some fried tofu to the mix and it was pretty much our ideal meal. Salty and spicy and savory- a great base to build into a meal. 🧬
susan
I usa Mina mild harissa as a sub for sambal oelek. Mina also makes a spicy harissa.
Zentater
No sambal olek so I used chili garlic sauce and did not add sugar (as that is in the chili garlic sauce commonly found in the grocery store). I went with 50% replacement in my instantpot - 1/2 cup coconut milk 1/2 cup water. I still have a bit of leftover coconut milk but this can certainly be on repeat!
Lucille Lo Sapio
I use a rice substitute that only needs to be heated on the stove top, but I basically sautéed it with coconut milk to give it that buttery flavor. Otherwise, I followed the recipe pretty closely, and we both really liked it. Didn’t have fresh limes, so I used bottled lime juice.(bad girl) and we liked it anyway!
chefsacky
Was having a crazy day and forgot to add the coconut milk to the rice and just made it in the pressure cooker with water. I added 1/4 cup extra of coconut milk to the sauce, and other wise made this exactly as directed. It was sublime.
me
3/4 c coconut milk 1/2 c rice 1/2 c water to fill rice cooker to mark
elaine
My result was gummy. Cooked stovetop. The author does not say to use a rice cooker
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