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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


  • 2 cups Rice Jasmine rice - preferably (I used Blue Ribbon brand long grain rice)
  • 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)


  • 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.


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!!
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