It’s no secret that I’m a cooking enthusiast. One of the things I love most is the joy of discovering and trying out new recipes. I’ve cooked rice countless times, but the idea of using coconut milk was a delightful surprise. When I stumbled upon this recipe in the New York Times, I was immediately intrigued. Replacing most of the cooking liquid with full-fat coconut milk, Christian Reynoso’s original recipe was so good that I only made a few minor adjustments, mostly because I used ingredients on hand.
I love any recipe with peanuts or peanut butter, preferably both! Add a little heat, and now you’ve got me! The original recipe called for Sambal Oelek. Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chili peppers.
Lately, with all things chili paste, I have added Mr. Bing’s Spicy Chili crisp! Their website describes it perfectly. “An intensely flavorful, crispy, not-too-spicy, slightly sweet dream of a condiment created using crunchy garlic and onions, our special fusion of chilies, mushroom powder, spices, and non-GMO oil.” It’s divine. I add it to soups, tofu eggs, tacos, and now, rice dishes!
At first, I was a little skeptical about the amount of lime juice and zest, but I proved myself wrong! The lime juice gives it a zest and amplifies the other flavors. I recommend doubling the recipe and thanking yourself later! Be sure to double everything in the recipe except salt. Salt doesn’t scale in a linear direction like other ingredients. So, if you decide to double, start with a 50% substitution and taste. Remember, salt is a powerful flavor enhancer, and doubling it can easily overpower the other flavors.
As always, tag me if you make it.
Enjoy!
XOXO,
Steph
Coconut Rice with Peanuts Chili & Lime
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30- 35 minutes
- Yield: 4 servings 1x
Description
Sweet, spicy, and super filling, this recipe requires little cooking time, making it a perfect dish for summer! Be sure to double everything in the recipe except salt. Salt doesn’t scale in a linear direction like other ingredients. So if you decide to double then begin with a 50% substitution, and then taste.
Ingredients
- 1 cup basmati rice, or other white rice (no sushi rice)
- 1 (14 oz) can full-fat coconut milk
- 1 (1 1/2″) piece of ginger finely grated
- 2 large garlic cloves
- 2 limes
- 1/2 cup roasted sea-salted peanuts, roughly chopped
- 2 Tablespoons peanut butter
- 2 teaspoons raw cane sugar, or coconut sugar
- 2 cups cherry tomatoes (about 10 oz.), sliced in half on the bias
- 2 teaspoons chili crisp, or other Asian chili paste
- 1 cup mixed fresh herbs (I used cilantro, parsley, and chives)
Instructions
- Cook the rice according to package instructions until tender, replacing one and a quarter cups of the cooking water with one and a quarter cups of coconut milk. (Do not forget to add remaining water necessary to cook rice, about 3/4 cup)
- Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper. Let cool.
- While rice is cooking add 1/4 cup of remaining coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of one lime. Juice both limes into the bowl, and whisk in 1/4 cup of the peanuts, the peanut butter, sugar, and chili paste. Season to taste with salt.
- When ready to serve, add the tomatoes and 3/4 cup of herbs to the bowl with rice. Pour in coconut dressing, toss well to coat. Season with pepper and top with remaining 1/4 cup of crushed peanuts and 1/4 cup of herbs. For best flavor, serve at room temperature of the day it’s made.
- Enjoy!