Caribbean Coconut Rice Recipe | Vegetarian Times Skip to main content

Caribbean Coconut Rice

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.

Ingredients: 

Ingredients: 

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2 tsp. unsalted butter
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2 tsp. minced fresh ginger
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1 clove garlic, minced (1 tsp.)
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1 3-inch cinnamon stick
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1 cup jasmine rice, rinsed and drained
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¾ cup light coconut milk
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1 tsp. sugar
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½tsp. kosher salt
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¼ tsp. grated lime zest
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⅛ tsp. white pepper
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¼cup toasted shredded, unsweetened coconut, optional

Instructions: 

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Nutrition Information: 

Calories: 
143
Protein: 
2 g
Total Fat: 
6 g
Saturated Fat: 
4 g
Carbohydrates: 
20 g
Cholesterol: 
5 mg
Sodium: 
245 mg
Fiber: 
<1 g
Sugar: 
1 g
Yield: 
Serves 4

Comments on this Recipe

there is a ton of unnecessary sugar in this dish. i eliminated the extra sugar, cut the coconut milk in half and ditched the butter and it was just as good.

Coconut rice- try with beans

I tried this, and it was YUMMY! Probably would use a tad more lime and ginger next time though.

This is a great recipe - my toddler loves it! I added sliced almonds and raisins for him.

This is extremely delicious and is now a family standby.

I made this for my family recently and everyone loved it. I too might add more lime next time to give some more dimension. However I used long grain white rice instead of jasmine and 15 minutes was too short. I cooked the rice a little longer with some more water and it was still slightly underdone, but good.

Really good rice. As people have noted it needs more lime and ginger because it's quite rich. So when I cooked it I used most of the zest from a whole lime and heaped teaspoons of ginger to balance out the butteryness and coconut milk. As I am vegan I also used margarine rather than butter and it worked well.

Nutritional information per 1/2 cup serving - a half cup wouldn't feed a hungry 3-year-old; why make people do the multiplication? Butter;salt;coconut milk and coconut;sugar - this may taste good, but it's not even particularly healthy.

Going to mske this with black beans tonight!

if using a rise cooker could I just throw all these ingredients into the cooker and let it cook until done or should I do the butter etc in the saucepan first and then add it to the rice cooker?

This was delicious! I adjusted the liquid, started it on the trove, and finished it in a water bath in the crockpot because I so often burn rice otherwise. I put it under the Cuban Black Beans on this site, topped with the fried plantains. Highly recommended!

Do I see a different receipe? I see just 1 tsp. of sugar not a ton:-) It sounds delicious, I am going to make it tonight, thanks:-)

This was delicious.......i made curry corn and eggplant along with it yummmmmy : )

Coconut rice

This is yummy, almost like a dessert. I didn't have a cinnamon stick so I used cinnamon instead and I used vegan margarine instead of butter. I did use jasmine rice but I still had to add about 1/2 cup extra water to cook it through.

So delicious. I did use a few shakes of cinnamon instead of a cinnamon stick. Don't leave out the lime zest; it adds so much depth to the dish.