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Caribbean Coconut Rice
Print Recipe
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.