Jasmine rice cooked in vanilla coconut milk and sweetened with a bit of sugar, dusted with toasted coconut.
This rice is so tasty, and it pairs perfectly with spicy foods like Jamaican Jerk Chicken or Pork.
About a month ago we visited Montego Bay, Jamaica.
It’s literally one of my most favorite places on earth. The weather is typically about 85 degrees, the beaches are beautiful, the people are about as genuinely nice as you will find anywhere, reggae music is a favorite of mine, and of course there is the FOOD.
One of my favorite foods is the Jamaican Jerk Chicken. Stands with smoky grills, and the call of the “Jerky, Jerky, JERKY!”
One night, we were talking with one of the entertainment guys, and he was talking about going home to his parents that weekend for a visit. He hadn’t been since November, and he was really looking forward to his mom’s home cooking. We asked him what his favorite thing was his mom makes, and he said coconut rice.
We had coconut rice at one of the restaurants at the resort, and I fell in love. My mom used to make a sweet rice when I was a kid, and it reminded me of that, but the toasted coconut just pushed it over the top. He said it was really simple, just make the rice, but instead of water use coconut milk. I bought vanilla coconut milk, and it was slightly sweet with just that. I did, however add a little sugar to sweeten it up a little more.
Add some toasted coconut before you serve it.
Toasting coconut is super easy.
- 3 cups vanilla coconut milk
- 1 1/2 cups Jasmine rice
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/3 cup toasted coconut,
Amount Per Serving: Calories: 125 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 183mg Carbohydrates: 24g Fiber: 0g Sugar: 13g Protein: 1g
Hungry for more rice recipes??