Polynesian-Inspired Coconut Rice with Ginger and Lime

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Fragrant jasmine rice cooked in coconut milk with fresh ginger and lime zest for a vibrant island side dish. This Polynesian-inspired rice and grain recipe, ready in about 25 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tbsp, finely grated fresh ginger
• 1 tsp lime zest
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp, chopped (optional) fresh cilantro

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain.
2. Step 2: In a medium saucepan, combine 1 cup coconut milk, 1 cup water, 1 tbsp finely grated fresh ginger, 1 tsp lime zest, 1/2 tsp salt, and 1 tsp sugar. Bring mixture to a gentle boil over medium heat.
3. Step 3: Stir in the drained jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and rice is tender.
4. Step 4: Remove from heat and let rice rest covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh cilantro if using, before serving this aromatic coconut-infused rice.