Coconut Rice

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Coconut Rice

This is a coconut rice recipe is slightly sweet but packs an awesome flavor! It will bring the Caribbean to your dinner table. Easy, fast and healthy. What’s not to love?

Jerk Salmon Cakes with Coconut Rice

Coconut Rice Cooking Tips:

Jasmine rice and basmati have a unique fragrance that creates a magical flavor.

Never use fat free coconut milk in this recipe.

Can you make ahead?

Freezer: After rice cools off, place in an airtight container in the freezer for 3 months max. Thaw 48 hours before using.

Fridge: After rice cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Bring a small amount of water or milk to a boil and stir in rice, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.

latest Recipe Video:

Substitution Options:

White long grain rice or basmati rice are great substitutes for the jasmine rice.

what to serve with Coconut Rice?

Meal Ideas:

Recipe:

Jerk Salmon Cakes with Coconut Rice

Coconut Rice

This is a great rice dish that slightly sweet but packs an awesome flavor!
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Course: Side Dish
Cuisine: caribbean
Keyword: rice
Total Time: 25 minutes
Servings: 4 people
Author: Kenneth

Ingredients

  • 3 tablespoons unsalted butter
  • 1 onion chopped
  • 2 cups jasmine rice
  • 2 cups coconut milk
  • 2 cups chicken stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup toasted shaved coconut

Instructions

  • In a sauce pot over medium heat add butter once hot sauté onions for 2 minutes add jasmine rice and cook for 1 minute, stir in coconut milk, stock, salt and pepper. Bring to a boil, cover and turn heat to low simmer for 15-20 minutes. Fold in toasted shaved coconuts.

Notes

You can make this a vegan dish by substituting the chicken stock for a vegetable stock.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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