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.

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Jamaican Coconut Sweet Rice

Jasmine rice cooked in vanilla coconut milk and sweetened with a bit of sugar, dusted with toasted coconut.

Cook Time15

Total Time15

Cuisine: Jamaican

Keyword: Jamaican Coconut Sweet Rice

Servings: -8

Calories: 125kcal

Author: Michaela Kenkel

Ingredients

3 cups vanilla coconut milk
1 1/2 cups Jasmine rice
1/2 teaspoon salt
1/4 cup sugar
1/3 cup toasted coconut

Instructions

In a medium saucepan over high heat, bring coconut milk and salt to a boil, taking care not to scald the milk.
Stir in rice and sugar and reduce heat to low. Cover and cook, stirring occasionally, for 15 minutes. Or until liquid is completely absorbed. If rice is still too firm add a couple more Tablespoons of milk, cover and cook until it's the desired consistency.
While rice is cookingtoast your coconut. Sprinkle over the top of the rice before serving.