Toasted coconut caribbean rice
Are you crazy for all things coconut?
- 1 cup of brown rice
- 1/2 cup of coconut milk
- 1 1/2 cups of water
- 1 small onion (sliced)
- 2 tbsp of dairy free butter
- 1/2 tsp of himalayan pink salt
- 1 tsp of thyme (dried or 2 sprigs of fresh)
- 1/4 cup of shredded coconut
- Preheat the oven at 180c/356f/gas mark 4 line a tray with parchment paper and spread the coconut on it evenly and toast for 5 minutes or until golden/
- Wash and strain the rice to remove unwanted debris and set aside
- Melt the butter on medium heat then saute the onion until soft.
- In the meantime, heat the saucepan on high heat, add the brown rice, coconut milk, thyme, pink salt and sauted onions then stir a few times to avoiding sticking.
- Once the pot begins to boil, reduce heat, cover and leave to simmer for approximately 20-25 minutes.
- During the allocated cooking time,check the rice periodically to avoid sticking and evaporation. If the liquid has absorbed and the rice is still hard, gently fold in some more water and leave to simmer for longer. If rice is over saturated with water remove the lid and allow excess liquid to dissolve.
- Once rice is cooked it should be light and fluffy - test the grains with a fork then toss in the toasted coconut prior to serving.
Try this delicious Caribbean inspired coconut rice dish. A quick step by step guide in how to make the fluffiest coconut rice using nutritional dense brown rice.
Who doesn't love some toasted coconut Caribbean rice? Especially when it's nutritional dense.
I say this because from my research coconut rice tends to be made with white jasmine rice. My recipe contrasts this idea, as I made mine with brown rice due to being a much healthier substitute.
If you're health conscious like myself or simply keen to learn how to cook coconut rice in its simplistic nature with some toasted coconut flakes then let's get down to business.
Ingredients you will need
- Brown rice
- Onion
- Coconut milk
- Water
- Himalayan pink salt
- Thyme
- Dairy free butter
- Shredded coconut
How to make toasted coconut Caribbean rice
Saute the onions until soft and tender then add the coconut milk, water and additional ingredients.
Add the thyme and onions to the rice with liquid before bringing it to the boil and simmer to cook. Can I use fat free coconut milk instead? Yes, if you want to opt for a low fat content side rice dish then low fat/fat free coconut milk is a more viable option.
Why is my rice still wet after the given time? First of all you need to remove the lid allow the excess liquid to be evaporated.
Alternatively, you may spread out the batch of rice on baking sheet with parchment paper and place in the oven (on a low setting) allow the heat to absorb the excess moisture. Can I make this in my instant pot instead?
If you want to use the instant pot instead then please refer to my Jamaican Coconut Rice
Notes and tips
- In order to yield I subtle coconut taste I went overboard with the coconut by using both toasted coconut and coconut milk to ensure the flavour permeated the rice grains without becoming a sticky mess.
- Be sure to thoroughly rinse the rice off, use a sieve and your hands, rinse several times to rid the starch and debris.
- Don't burn the shredded coconut, keep an eye on it as it's toasted in the oven. Toast until golden which should take about 5 minutes.
- Do NOT KEEP STIRRING THE RICE. once the rice is brought to the boil, cover and allow to simmer for the stated time.
- If you are still facing issues with your rice? Please check out my article entitled How to Fix Rice
Serving suggestions
- *Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Ingredients
- 2 tablespoon of dairy free butter
- ½ teaspoon of himalayan pink salt
- 1 teaspoon of thyme dried or 2 sprigs of fresh
Notes
- In order to yield I subtle coconut taste I went overboard with the coconut by using both toasted coconut and coconut milk to ensure the flavour permeated the rice grains without becoming a sticky mess.
- Be sure to thoroughly rinse the rice off, use a sieve and your hands, rinse several times to rid the starch and debris.
- Don't burn the shredded coconut, keep an eye on it as it's toasted in the oven. Toast until golden which should take about 5 minutes.
- Do NOT KEEP STIRRING THE RICE. once the rice is brought to the boil, cover and allow to simmer for the stated time.
- If you are still facing issues with your rice? Please check out my article entitled How to Fix Rice
