Coconut-Lime Rice with Quick-Pickled Cucumbers and Crispy Shallots
Ingredients
- 1½ cupsjasmine rice
- 1 can (13.5 oz)coconut milk
- 1 cupwater
- 2lime
- ½ teaspoonsalt
- 2 mediumcucumber
- 3 tablespoonsrice vinegar
- 1 teaspoonsugar
- 2 mediumshallot
- ½ cupneutral oil
- ¼ cupcilantro
- ¼ cupmint
Prep
- 01
Zest and juice 2 limes
- 02
Slice 2 medium cucumbers into thin rounds
- 03
Slice 2 medium shallots into thin rings
- 04
Chop 0.25 cup cilantro and 0.25 cup mint
Method
- 01
While rice cooks, make the pickled cucumbers: whisk together rice vinegar, sugar, and a pinch of salt in a small bowl. Slice the cucumbers into thin rounds and toss with the vinegar mixture. Set aside.
- 02
Slice the shallots into thin rings. Heat the neutral oil in a small skillet over medium heat. When shimmering, add shallots and fry, stirring occasionally, until golden and crispy, about 5 minutes. Transfer to paper towels and sprinkle with salt.
- 03
Combine jasmine rice, coconut milk, water, and 1/2 teaspoon salt in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 04
Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in the zest and juice of 2 limes.
- 05
Divide rice among bowls. Top with drained pickled cucumbers, crispy shallots, cilantro, and mint. Serve warm or at room temperature.
Spice Tips
For a subtle heat, add a thin slice of fresh chili to the pickling liquid or sprinkle a pinch of red pepper flakes over the finished bowls. A small splash of fish sauce in the rice lends savory depth without a fishy taste.
This dish is excellent served at room temperature, making it a great make-ahead lunch. Store pickled cucumbers and crispy shallots separately; assemble just before serving. Substitute regular rice vinegar with lime juice if needed.