Caribbean Coconut Rice

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrees. It's so good and so simple, though, you'll probably find yourself making it often to accompany week- night meals.

Recipe from Vegetarian Times
Caribbean Coconut Rice
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  • 2 teaspoons unsalted butter
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, minced (1 teaspoon)
  • 1 3 inch cinnamon stick
  • 1 cup jasmine rice, rinsed and drained
  • 3/4 cup light coconut milk
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon grated lime zest
  • 1/8 teaspoon white pepper
  • 1/4 cup toasted shredded, unsweetened coconut, optional
Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and saute 1 minute, or until fragrant. Stir in rice, and saute 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

nutrition information

Per Serving: cal. (kcal) 143, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 4, carb. (g) 20, fiber (g) 1, sugar (g) 1, pro. (g) 2, sodium (mg) 245, Percent Daily Values are based on a 2,000 calorie diet
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