Coconut Rice
- Vegan
- Vegetarian
- Easy recipes
Toasted coconut, creamy coconut milk and a little spice add lots of flavour to this rice, which makes a good accompaniment to all kinds of tropical dishes.
Ingredients
- 2 green onions
- 1 tbsp (15 mL) vegetable oil or butter
- 6 whole allspice
- 2 pieces cassia bark or 1 small stick cinnamon
- 1 bay leaf
- 1-1/2 cups (375 mL) long-grain rice
- 1 can (400 mL) coconut milk
- 1/4 tsp (1 mL) salt
- 1 Scotch bonnet (habanero) pepper
- 1/3 cup (75 mL) unsweetened shredded coconut
Preparation
Separate white and green parts of onions; chop and set aside.
In saucepan over medium-high heat, heat oil; add white part of onions, allspice, cassia bark and bay leaf and fry until fragrant, 10 to 20 seconds. Add rice; fry, stirring, until rice turns opaque, 2 to 3 minutes. Add coconut milk, salt and 2 cups/500 mL water; stir lightly and bring to boil. Reduce heat to low. Place whole pepper in middle of rice; cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Remove from heat; let stand for 5 minutes.
Meanwhile, in skillet over medium-low heat, toast coconut until golden, about 5 minutes.
Using fork, fluff up rice while stirring in toasted coconut and green part of onions.
Makes 8 servings.
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