Mouthwatering Malaysian Gluten-Free Coconut Lime Rice Bowl
This gluten-free Malaysian coconut lime rice bowl recipe features shrimp, carrots, bean sprouts, and roasted cashews, all mixed with fragrant coconut and lime-infused rice. Enjoy an exotic yet easy lunch option perfect for those on a gluten-free diet.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 2 cups Jasmine rice, rinsed 2. 1 can (13.5 oz) Coconut milk 3. 2 cups Water 4. 2 tbsp Lime juice 5. 1/4 tsp Salt 6. 1 cup Cooked shrimp, peeled and deveined 7. 1 cup Julienned carrots 8. 1 cup Bean sprouts 9. 1/2 cup Chopped cilantro 10. 1/4 cup Roasted cashews 11. 1 tbsp Sesame oil, for cooking
Instructions
- In a medium saucepan, combine rice, coconut milk, water, lime juice, and salt. Stir well to mix the ingredients.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Simmer for 18 minutes or until the rice is cooked and has absorbed all the liquid.
- While the rice cooks, heat sesame oil in a pan over medium heat. Add shrimp and cook until pink and opaque. Remove from heat and set aside.
- In a large bowl, combine cooked rice, shrimp, carrots, bean sprouts, and cilantro. Toss gently to mix.
- Divide the rice mixture into 6 serving bowls and top each with roasted cashews.
Chef’s Insight
This recipe combines the flavors of Malaysia with the gluten-free diet, making it perfect for those who love exotic tastes but need to avoid gluten.
Notes
This recipe can be easily scaled up or down to accommodate different serving sizes.