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Caribbean Coconut Rice

Cuisine Seafood
Servings 4

Ingredients
  

  • 2 cups Jasmine Rice or any other long grain rice
  • 1 cup Coconut Milk
  • 1 cup water
  • 1 Tablespoon butter
  • 1/2 teaspoon Old St Augustine Datil Jerk Seasoning
  • 1 cup Dole Pineapple Tidbits in 100% Pineapple Juice drained
  • 1/4 cup shredded coconut toasted if desired
  • 1/4 cup sliced almonds toasted
  • 2-3 Tablespoons fresh cilantro chopped

Instructions
 

PREPARATION:

  • To toast almonds and coconut: (Toast in separate batches and not together as they may not take the same amount of time.)
  • Preheat oven to 350°F (180°C).
  • Spread almonds or coconut in a single layer on baking sheet.
  • Bake for 3-4 minutes.
  • Check carefully every minute until they’re desired color.
  • Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer.

TO MAKE RICE:

  • Rinse rice with warm water until water is clear.
  • In a medium saucepan, add 1 cup water and 1 cup of coconut milk, and bring to a boil.
  • Add the rice, butter and Old St Augustine Datil Jerk Seasoning.
  • Reduce heat to simmer.
  • Cover the pot and cook about 20-25 minutes or until rice is cooked through and liquid is evaporated.
  • Once the rice is done, add the 1 cup of pineapple, shredded coconut, sliced almonds and cilantro. Toss well and serve while still warm.

Notes

This award winning meal is guaranteed to take you to Jamaica.