COCONUT RICE

We have our friends, Jeff and Brandon, over last night for dinner after work and the menu included Grilled Jerk Pork Chops and Mango Salsa. Grilled Jerk Pork Chops are a little bit spicy, sweet and salty. Mango Salsa is fresh, sweet and a little bit tangy. So, I think the creamy Coconut Rice is a perfect side dish for this Caribbean themed dinner.

We got home around 6:00 pm., they came over around 7:00 and we were able to pull it off. Call me crazy, but I like the pressure. ha ha. I couldn’t do it without my husband’s help grilling (and it’s 40 degree F. outside!). Wonderful time, good food with great company. What more one could ask for?

Back to Coconut Rice. You can cook Coconut Rice in a rice cooker if you have one. If you don’t, no worries. I’ll show you how I make it in a sauce pan.

Here are a few tips for cooking rice. 1. Always rinse it first to get rid of the starch. 2. Use good quality rice such as Jasmine Rice, it makes such a difference. 3. The ratio of rice and liquid is always 1:2, for example, one cup of rice, two cups of coconut milk (or water).

Let’s cook some food!

Rinse Jasmine rice in cold water and drain. Combine rice, coconut milk, a pinch of salt in a medium sauce pan. Another tip, for 6 servings, I used 2 cans of coconut milk (13.5 oz.) and 1 can of rice. I added coconut milk to the sauce pan and used one of the empty cans to measure the rice. Ended up with 1 can of rice and 2 cans of coconut milk (1:2 ratio).

Cover with a lid, bring it to a boil.

Then, reduce heat to low, stir occasionally.

Cook until rice is tender and liquid absorbed, about 40-45 minutes. Add chopped cilantro before serving (optional).

This creamy Coconut Rice is perfect with Grilled Jerk Pork Chops and Mango Salsa and hope you give it a try.

COCONUT RICE

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Mink

Recipe type: Rice

Cuisine: Caribbean

Serves: 4

Ingredients

• 1 cup rice
• 2 cups of coconut milk
• cilantro, finely chopped (optional)
• a pinch of salt

Instructions

1. Rinse Jasmine rice in cold water and drain.
2. Combine rice, coconut milk, a pinch of salt in a medium sauce pan. Cover with a lid, bring it to a boil. Then, reduce heat to low, stir occasionally.
3. Cook until rice is tender and liquid absorbed, about 20-25 minutes. Add chopped cilantro before serving (optional).

Notes

Tips: For the ratio 1:2, I used the empty can of coconut milk (13.5 oz.) to measure the rice. So, if you use 2 cans of coconut milk, you will need 1 can of rice and that makes about 6 servings, and it will take about 40-45 minutes.
If you use 1 can of coconut milk and half can of rice, it will take about 25-30 minutes.

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