Easy, Peasy, Coconut Rice

© 2013 REMCooks.com

© 2013 REMCooks.com

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. :)

© 2013 REMCooks.com

© 2013 REMCooks.com – large female stingray on Stingray Sandbar

and, of course, a little snorkeling.

© REMCooks.com

© REMCooks.com – pretty red parrotfish

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.

Ingredients

  • 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
© 2013 REMCooks.com

© 2013 REMCooks.com

Instruction

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.

© 2013 REMCooks.com

© 2013 REMCooks.com

Set aside until ready to finish rice and serve.

Next, pour the water and coconut milk into a medium saucepan over medium-high heat.

© 2013 REMCooks.com

© 2013 REMCooks.com

Bring to a boil and add the salt

© 2013 REMCooks.com

© 2013 REMCooks.com

honey

© 2013 REMCooks.com

© 2013 REMCooks.com

and rice.

© 2013 REMCooks.com

© 2013 REMCooks.com

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.

© 2013 REMCooks.com

© 2013 REMCooks.com

Stir into rice to incorporate.

© 2013 REMCooks.com

© 2013 REMCooks.com

Taste, and adjust seasoning, if necessary. Pour rice into a serving dish, serve & enjoy. :)

© 2013 REMCooks.com

© 2013 REMCooks.com

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20 thoughts on “Easy, Peasy, Coconut Rice

  1. Pingback: Jerk Shrimp | REMCooks

  2. I love rice, but can’t have it very often on a low-carb diet. Bet this would be good made with basmati, too. I’ll have to try this one day with the jasmine.

    • Hi, Kathryn. Sorry the hubs doesn’t like coconut. This is really good and was a perfect fit to the jerk shrimp. I’m not a huge coconut fan like Baby Lady but I do like it in different applications and coconut cream pie is one of my favorite desserts. :)

  3. This is my side dish to accompany 2 pork tenderloin (1 teriyaki and 1 honey mustard) and roasted broccoli. Cooking as I type. :)

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