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Natalie's Cilantro and Lime Coconutty Rice
Natalie's coconut rice
Vidya Rao/TODAY
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(18 rated)

Pep up rice with garlic, flaked coconut, lime zest and cilantro.


    • 1 clove garlic, crushed
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 2 cups long grain white or brown rice
    • 4 cups water
    • 1 lime, zested
    • 1/2 cup flaked unsweetened coconut
    • 1/4 cup cilantro chopped


To make a Brazilian style rice, heat 1 tablespoon olive oil in a pan. Add crushed garlic and throw the dry rice in to toast the grains for about a minute.  Add the water and salt and cover; cook on medium low heat. Spoon through and check often to make sure rice on bottom is not burning. Cook for about 20 minutes.

Zest the lime. Lightly toast the coconut flakes by heating in a dry pan until golden. When rice is done, add lime zest, coconut flakes and remaining cilantro and fluff rice. If needed, add salt and pepper to taste.