Coconut Lime Celebration Rice Salad

Chilled basmati dressed with coconut milk, lime, and tropical fruit shows how versatile Diamond Castle rice can be.

It feels luxurious yet light—ideal for wellness menus, summer events, or make-ahead corporate lunches.

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Why it shines

  • Diamond Castle basmati absorbs coconut milk without turning sticky.
  • Serve chilled for summer activations or wellness programs.
  • Studded with mango, herbs, and toasted coconut for color.

Servings

Serves 10 as a salad or side.

Timing

Total time: 35 minutes plus chilling.

Best occasion

Great for corporate wellness lunches, outdoor buffets, or live cooking stations.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle basmati rice, rinsed
  • 1 can full-fat coconut milk plus water to reach 3 cups
  • Zest and juice of 2 limes
  • 1 cup diced mango or pineapple
  • 1/2 cup toasted coconut flakes
  • 1/2 cup edamame or green peas
  • 1 small cucumber, diced
  • Fresh cilantro, Thai basil, and chili flakes

Method

  1. Cook the rice with coconut milk, water, lime zest, and a pinch of salt until tender.
  2. Spread onto a tray, drizzle with half the lime juice, and cool completely.
  3. Fold in mango, cucumber, edamame, herbs, and remaining lime juice.
  4. Season with chili flakes and adjust salt to taste.
  5. Top with toasted coconut just before serving and keep chilled.

Rinse the rice lightly so a touch of starch remains to emulsify the coconut dressing.

— Diamond Castle Culinary Team
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Coconut Lime Rice Salad | Diamond Castle