Caribbean Coconut Rice

Caribbean Coconut Rice

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  • 1 cup long grain rice
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1 tablespoon high-heat oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon lime zest
  • 1/4 cup unsweetened, shredded coconut, toasted (see note)


Pour rice into a colander and rinse in plenty of cold water until the runoff water is clear. Drain well. Combine coconut milk and chicken stock in a small pot over medium heat and heat until it is steaming, but do not boil.

Heat oil in a medium saucepan over medium-high heat. Add drained rice and cook, stirring constantly, until it is fragrant and grains are becoming translucent, 1 to 2 minutes. Pour in hot coconut milk-stock mixture, then stir in salt and white pepper. Bring to a boil, then cover the pan and reduce temperature to low. Simmer, covered, for 18 to 20 minutes or until all the liquid has been absorbed. Remove the pan from the heat, wrap the lid in a cloth kitchen towel and replace the lid (the towel will absorb steam and keep rice fluffy). Let stand for 10 minutes.

Sprinkle on lime zest and toasted coconut, then fluff with a fork.

Special notes:

To toast coconut, place flakes in a sauté pan over medium heat. Stir frequently until flakes are mostly golden, 3 to 5 minutes.

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