SouthernTurk

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https://www.southernturk.versust.com/recipe/coconut-lime-rice-with-crispy-shallots
Printed September 2, 2026

5-Ingredient Magic

Coconut-Lime Rice with Crispy Shallots

Name: Coconut-Lime Rice with Crispy Shallots
Ingredients: 1 cup jasmine rice; 1 can (14 oz) coconut milk; 2 limes (zest and juice); 3 shallots, thinly sliced; Vegetable oil for frying

Transform basic rice into an aromatic side dish that steals the show. This Southeast Asian-inspired recipe makes plain rice seem like a crime.

1 min Mild Rebel 5 ingredients

Ingredients

1 cup jasmine rice
1 can (14 oz) coconut milk
2 limes (zest and juice)
3 shallots, thinly sliced
Vegetable oil for frying

Preparation

Rice cooked in coconut milk becomes impossibly creamy and fragrant, while the lime adds a brightness that cuts through the richness. The crispy shallots on top provide textural contrast and a slightly sweet, oniony crunch that ties everything together.

Preparation

Rinse the jasmine rice under cold water until the water runs clear. Drain well.
Combine the rice, coconut milk, lime zest, and ¾ cup water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
While the rice cooks, heat about ½ inch of oil in a small skillet over medium heat. Fry the sliced shallots, stirring frequently, until golden brown and crispy (3-4 minutes). Transfer to a paper towel-lined plate immediately.
When the rice is done, remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the lime juice.
Serve topped with the crispy shallots.

Watch the shallots carefully: They go from perfect to burned in seconds. Remove them when they're light golden—they'll continue darkening after you take them out.

5-Ingredient Magic

Coconut-Lime Rice with Crispy Shallots

July 9, 2026 1 min read Mild Rebel 5 ingredients

Transform basic rice into an aromatic side dish that steals the show. This Southeast Asian-inspired recipe makes plain rice seem like a crime.

Ingredients

0/5 ready

1 cup jasmine rice
1 can (14 oz) coconut milk
2 limes (zest and juice)
3 shallots, thinly sliced
Vegetable oil for frying

The Story & Steps

Preparation

Rinse the jasmine rice under cold water until the water runs clear. Drain well.
Combine the rice, coconut milk, lime zest, and ¾ cup water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
While the rice cooks, heat about ½ inch of oil in a small skillet over medium heat. Fry the sliced shallots, stirring frequently, until golden brown and crispy (3-4 minutes). Transfer to a paper towel-lined plate immediately.
When the rice is done, remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the lime juice.
Serve topped with the crispy shallots.

Watch the shallots carefully: They go from perfect to burned in seconds. Remove them when they're light golden—they'll continue darkening after you take them out.

More 5-Ingredient Magic