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