This side finishes out the Caribbean theme dinner and was the rice we used with the Jerk Shrimp. It is a wonderful side dish that goes with not only Caribbean cuisine but also with Thai cuisine and any dish that has fruits. Remarkably easy, slightly sweet, coconuty and savory, it’s just absolutely delicious! You definitely need to try this dish
Sorry it took so long to finish out this meal but things got hectic and, before I could finish, it was off to the Caribbean to play with the stingrays in Grand Cayman Island.
and, of course, a little snorkeling.
We had really been looking forward to our annual trip to the Caribbean. We love to go to the islands. We love the food, especially the remarkably fresh seafood, the rum, lying on the beach soaking in the sunshine, snorkeling and just relaxing. Because Chef Mimi had posted her Caribbean Pineapple Gazpacho and our trip was approaching we really wanted to do a Caribbean themed dinner. So we did. This rice was somewhat of an afterthought we pulled off at the spur of the moment but it was a real hit. We even made it again with a grilled swordfish topped with a peach salsa that we will be posting sometime in the near future. It’s a simple side dish that goes well with a variety of things. Also, it has coconut, one of Baby Lady’s favorite foods. It stands up well to the spicy heat from the Caribbean jerk flavors. This should be on your must try list. Your family will love it.
This is what we did.
- 1 cup coconut milk
- 1/2 cup lightly toasted unsweetened shredded coconut
- 1 tsp honey
- 1/2 tsp sea salt, or to taste
- 1 cup jasmine rice, rinsed in several changes of cool water
- 3/4 cup water
First things first, pour the unsweetened coconut onto a sheet pan and place in a 350 F oven to lightly toast the coconut to a nice golden color.
Set aside until ready to finish rice and serve.
Next, pour the water and coconut milk into a medium saucepan over medium-high heat.
Bring to a boil and add the salt
Stirring constantly, bring to a simmer. Adjust heat to very low, cover, and simmer for 15 minutes. Off heat, rest the rice (don’t open the cover) until the grains are tender, about 15 minutes longer.
When the rice is done, add the toasted coconut.
Stir into rice to incorporate.
Taste, and adjust seasoning, if necessary. Pour rice into a serving dish, serve & enjoy.