This rice was a great side dish for fish tacos. It is basically straight from the following link, with the addition of coconut milk: http://www.chowhound.com/post/cilantro-rice-328780
Below are my notes and modifications.
2/3 + cup cilantro, loosely packed, plus extra for garnish
1/2 small chopped onion
1/4 cup chopped scalions, plus 1-2 extra scallions for garnish
2 tbsp lime juice
1-2 tsp olive oil
All above ingredients are pureed in a blender. This can be done in advance.
(1 cup of uncooked Basmati rice was cooked the usual way. I should have added salt.)
Add the puree to the cooked rice. Fold in about 1/4 to 1/2 can of coconut milk.
Garnish with chopped scallion and cilantro.
I read in the comments from the above link that adding the puree earlier allows for more flavors to seep in. Adding the puree later (like right before serving) allows for a brighter more dramatic color.