Indulge in the tantalizing flavors of Southeast Asia with this collection of crock-pot coconut-lime rice recipes. Embark on a culinary journey to Thailand, Vietnam, and Malaysia, where aromatic coconut milk, zesty lime, and fragrant herbs blend harmoniously to create delectable dishes. From classic coconut-lime rice to its variations featuring succulent chicken, savory shrimp, and vibrant vegetables, these slow-cooker recipes offer a symphony of flavors that will delight your taste buds. Prepare to be captivated by the simplicity of preparation and the explosion of flavors in each bite.
Here are our top 4 tried and tested recipes!
ONE-POT TURMERIC COCONUT RICE WITH GREENS
No matter how you modify this one-pot rice, it can't help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
- As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
- Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 866 milligrams, Sugar 2 grams, TransFat 0 grams
COCONUT LIME RICE
I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.
Provided by Karmabelle
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g
SLOW COOKER COCONUT RED BEANS AND RICE
This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.
Provided by mandabears
Categories Caribbean
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a 4 quart slow cooker.
- Sort beans and soak overnight in water to cover.
- In the morning drain the water and dump the beans in a large pot of fresh water.
- Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
- Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
- Add onion, garlic and red pepper flakes.
- Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
- Stir in raw rice and kosher salt.
- Cover and cook on low for 8-10 hours or until beans are bite tender.
- Before eating, squeeze on a bit of lime juice.
- "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".
COCONUT THAI SHRIMP AND RICE (CROCK POT)
This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.
Provided by Bev I Am
Categories Coconut
Time 29m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
- Stir in onion, bell pepper, carrot, coconut, raisins and rice.
- Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
- Stir in the shrimp and snow peas.
- Cover and cook another 30 minutes.
- Serve garnished with toasted coconut.
Tips:
- Use high-quality ingredients for the best flavor. Jasmine rice is a good choice for this recipe, as it has a light, fluffy texture and a slightly sweet flavor.
- Be sure to rinse the rice thoroughly before cooking. This will remove any starch from the rice, which can make it sticky.
- Use a slow cooker with a lid that fits tightly. This will help to keep the moisture in the cooker and prevent the rice from drying out.
- Cook the rice on low for 6-8 hours, or on high for 3-4 hours. Check the rice after the minimum cooking time to see if it is done. The rice is done when it is tender and has absorbed all of the liquid.
- Once the rice is cooked, fluff it with a fork and serve. You can add additional ingredients, such as chopped cilantro, lime zest, or toasted coconut, to taste.
Conclusion:
This crock pot coconut lime rice is an easy and delicious side dish that is perfect for any occasion. It is made with simple ingredients and can be easily customized to your liking. Whether you are serving it with grilled chicken, fish, or vegetables, this rice is sure to be a hit. So next time you are looking for a flavorful and hassle-free side dish, give this crock pot coconut lime rice a try.
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