Rice Pilaf is a great entrée or side-dish. A few years ago if I wanted rice pilaf I would have simply picked up one of those handy supermarket boxes of rice with flavor packets inside. They were convenient, did what I wanted them to do, and were not that expensive. About two years ago though, my family was diagnosed with celiac disease and most prepared foods went out the window. Pre-made boxes of pilaf had pasta in them. Pasta is full of gluten, and gluten is death to my kids. If I wanted rice pilaf I had to make it from scratch.
At first that prospect seemed daunting. I really didn’t know what was in it, besides rice. Now making rice pilaf from scratch is a godsend. I make many different kinds of pilafs all the time. From simple base flavors and ingredients, you can take pilafs in multiple directions. For example, take this coconut-lime rice pilaf recipe. It uses a pretty standard rice pilaf base of onions, garlic and chicken stock, adds just a few other ingredients, transforms pilaf into a Southeast Pacific meal. This recipe is quick, tasty, and looks amazing. You don’t need a ton of skills to pull off looking like a culinary expert with this dish. Enjoy!
Coconut-Lime Rice Pilaf Recipe
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3 1/2 cups of chicken stock
2 cups basmati rice
1 onion, diced
1 red pepper, diced
1/2 cup coconut milk
2 limes juiced
2 gloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon white pepper
Add the olive oil to a medium sauce pan and caramelize the onions over medium low heat. Once the onions have caramelized turn the heat up to medium high and add the red pepper and garlic. Cook until he garlic is aromatic, about 30 seconds. Add the rice and stir. Add the chicken stock, coconut milk, lime juice, salt and white pepper. Bring the mixture to a boil. When the pilaf mix is boiling cover the pot and turn the heat to low. Cook for 30-35 minutes or until the rice is light and fluffy. When the rice is cooked move from a pan to a serving bowl. Garnish with cilantro, lime slices, and grilled pineapple.