This tangy, rich lemon rice with coconut is a celebration of bright, balanced flavours. Moist yet fluffy separated grains are infused with toasted coconut, garlic, ginger, lemon and onion for a dish that’s quick, vibrant and vegan.
This recipe is easy to double for meal prep, ready in just 35 minutes, and attractive enough for entertaining. Best of all, it’s vegan, economical and uses pantry staples you likely already have.
I freely admit I sometimes eat a bowl (or two) on its own—warm, zesty and coconutty comfort. I like mine with plenty of lemon juice; the amount of lemon can be adjusted to your preference.
Some people love bold citrus, others prefer a gentler touch—both work here. The recipe notes include a suggested amount, and you can always add more lemon juice at the end if you want extra brightness.
This lemon rice is versatile and pairs well with a wide range of mains and sides. It’s a great way to elevate simple meals or to add contrast to rich, saucy dishes.
What to serve with this coconutty lemon rice
Flavoured rice is a wonderful companion to many plates. Here are a few favourite pairings:
- Roasted vegetables and chickpeas with a drizzle of spicy sauce
- On its own with a tangy onion raita
- A quick creamy Thai curry
- Buttered peas and a veggie burger
- Simply dressed greens and a white bean salad
- Topped with leftover spicy tomato soup
- A chickpea and spinach curry or a vegetable korma
- Jeera Aloo (cumin-spiced potatoes) or a burrito bowl for a fusion twist
How to make it
This lemon coconut rice is straightforward to prepare. Having your ingredients measured and ready makes the process smooth, as the toasting step moves quickly and needs attention.
Start by rinsing the rice (long grain or basmati). Rinsing removes surface starch and prevents mushy rice—place the rice in a bowl, cover with water, swish and drain, repeating until the water runs nearly clear (about four to five times). After the last rinse, drain thoroughly so the water-to-rice ratio remains accurate.
Finely chop the onion and crush the garlic. Heat a non-stick pot over medium-high heat with the sunflower oil. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for about five minutes until the garlic crisps slightly and the onions turn lightly brown.
Zest the lemon and then roll and juice it to extract the maximum amount of juice. Add the desiccated coconut, lemon zest, turmeric and ground coriander to the pot and fry for about three minutes, stirring every 30 seconds to prevent the coconut from burning and to bring out its toasted flavour.
Add the rinsed rice and stir well so each grain is coated and turns a pale yellow. Increase the heat to high and add the water and a crumbled vegetable stock cube. Stir, cover with a tight-fitting lid and bring to a lively simmer. Once it begins to boil, reduce the heat to the lowest setting and cook undisturbed for 15 minutes.
Avoid lifting the lid while the rice cooks to keep steam trapped. After 15 minutes, remove the pot from the heat. Quickly lift the lid, stir in 2–3 tablespoons of lemon juice (start with less if you prefer milder lemon), then replace the lid and let the rice rest for 10 minutes.
After resting, remove the lid and fluff the rice gently with a fork. Taste and adjust salt and lemon juice as needed (many stock cubes are salty, so you may not need extra salt). Optionally stir in 2 tablespoons of finely chopped cilantro for a fresh finish.
This rice keeps covered in the refrigerator for up to five days and freezes well. To reheat from frozen, thaw overnight in the fridge or at room temperature and warm in the microwave (covered) on high for a few minutes until heated through.
If you make this recipe, please leave a review or rating. I love seeing photos of your results—tag your creations on Instagram if you share them!
📖 Recipe
Lemon Rice with Coconut
This moist yet fluffy lemon rice with toasted coconut turns ordinary rice into a flavourful side that complements many meals.
5 minutes
30 minutes
35 minutes
Ingredients
- 3 tablespoons sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- ½ cup desiccated unsweetened coconut
- 1 tablespoon ground coriander
- 1 medium lemon (zest and juice)
- 2 cups long-grain or basmati rice, rinsed
- 2.5 cups water
- 1 vegetable stock cube, crumbled
- ½ teaspoon ground turmeric
- 2 tablespoons cilantro, finely chopped (optional)
- Salt to taste (optional)
Instructions
- Rinse the rice four to five times until the water is nearly clear, then drain well. Finely chop the onion and crush the garlic.
- Heat sunflower oil over medium-high heat. Add onion and garlic and cook, stirring, for about five minutes until lightly browned.
- Zest and juice the lemon. Roll the lemon first to release more juice.
- Add lemon zest, desiccated coconut, ground coriander and turmeric to the pan. Fry for about three minutes, stirring frequently to toast the coconut without burning it.
- Add the rinsed rice and stir until all grains are coated and pale yellow.
- Turn heat to high, add water and the crumbled stock cube, stir once, cover with a tight-fitting lid and bring to a boil. Once boiling, reduce to the lowest heat and cook undisturbed for 15 minutes.
- Remove from heat, quickly lift the lid and stir in 2–3 tablespoons lemon juice (start with less if preferred). Replace the lid and rest for 10 minutes.
- Fluff the rice with a fork, stir in chopped cilantro if using, taste and adjust salt and lemon juice as needed, then serve.
Notes
The rice benefits from sitting overnight as flavours deepen, and it reheats well the next day.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 196
Total Fat 12g
Saturated Fat 5g
Cholesterol 0mg
Sodium 217mg
Carbohydrates 21g
Fiber 2g
Protein 3g