Caribbean Coconut Rice
This aromatic Caribbean coconut rice is cooked entirely in creamy coconut milk with toasted coconut flakes and a hint of lime zest for a fragrant and lightly sweet side dish. It is beautifully simple yet complex enough to stand on its own or complement any island main course.
Fragrant coconut milk rice with lime zest and toasted coconut flakes.
Nutrition per serving
Ingredients
base
liquid
topping
finishing
seasoning
Instructions
Toast the Coconut
In a dry skillet over medium heat, toast the shredded coconut, stirring constantly for 3 to 4 minutes until golden brown and fragrant. Remove immediately and set aside to cool.
Combine and Bring to Boil
In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Stir once to mix, then bring to a boil over medium-high heat.
Steam the Rice
Once boiling, reduce the heat to very low, cover the pot tightly, and cook undisturbed for 18 minutes until all the liquid is absorbed and the rice is tender.
Fluff and Garnish
Remove the pot from heat and let it stand covered for 3 minutes. Fluff with a fork, fold in the lime zest, and transfer to a serving dish. Top with the toasted coconut and serve warm.
Substitutions
Common mistakes
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