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    Home » Cookbook » Caribbean Coconut Rice

    Caribbean Coconut Rice

    Published: Nov 19, 2010 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Vegan Mofo Day 18:

    This recipe from Vegetarian Times has been on my list "to-make" for a very long time and last night I made it. It is very simple to make, but is packed with flavor. I wanted to add some Caribbean flavored tofu I had on hand to the rice, but the flavors were too bold and I didn't think my 3 year old would like it much. So I made just the rice (which by the way, the kiddo loved) and tofu separately (I sautéed tofu with some green onions & spinach and seasoned it with coconut milk powder, salt & pepper). Yummy dinner I should say and perfect for a weeknight meal.

    Recipe adapted from Vegetarian Times.

    Caribbean Coconut Rice

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: caribbean
    Servings: 4 serving

    Ingredients

    • 2 cups Rice Jasmine rice - preferably (I used Blue Ribbon brand long grain rice)
    • 1½ cups Coconut milk Light
    • 1 Ginger " - grated
    • 2 cloves Garlic - finely minced
    • 1 Cinnamon " stick
    • 2 tsps Lemon zest - grated
    • to taste Salt
    • ½ tsp White Pepper (or more to taste)
    • 1 tsp Sugar
    • 2 tbsps Coconut Toasted Unsweetened (optional)

    Instructions

    • Rinse and drain the rice. Keep aside.
    • In a medium sauce pan, heat 2tsp butter (I used Earth Balance butter). Add ginger, garlic & cinnamon stick. Cook for 1-2 minutes or until it starts smell fragrant.
    • Add rice and sauté for 2 minutes or until rice turns opaque.
    • Add coconut milk, 2½ cups of water, sugar, pepper and salt. Bring to a simmer on medium heat.
    • Reduce the heat to low; cover and cook for 15 minutes (no peeking please). Let the rice rest for 5 minutes.
    • Fluff with a fork garnish with toasted unsweetened coconut (if using) and serve with any Asian or Caribbean side dish.

    Notes

    This is the first time ever in my life, the rice turned out perfect when cooked in a pot. I'm so used to cooking in the pressure cooker that whenever I try to cook separately in the pot, it either turns out to be mushy or undercooked. Do try this rice and the addition of lemon zest brings a new dimension to the taste. Enjoy!!
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Emmy

      November 19, 2010 at 8:57 am

      I love this rice. I serve it whenever rice is required and the dish is not an Indian curry (I have another rice for that occasion). I'm all for jazzing up rice! Yours looks a lot prettier than mine though!

      Reply
    2. Finla

      November 19, 2010 at 10:23 am

      With aoconut milk has to be delicious.

      Reply
    3. Priya Suresh

      November 19, 2010 at 8:02 pm

      Wonderful looking coconut rice..

      Reply
    4. Apu

      November 19, 2010 at 11:00 pm

      Looks delicious!!

      Reply
    5. Srimathi

      November 20, 2010 at 1:18 am

      Its nice to see variations in coconut rice. It is very interesting to see a mustard seed less one.

      Reply

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