Toasted coconut Caribbean rice

Toasted coconut caribbean rice

5 from 2 reviews

Learn how to make the fluffiest island style toasted coconut Caribbean rice




  1. Preheat the oven at 180c, line a tray with parchment paper and spread the coconut on it evenly and toast for 5 minutes or until golden/
  2. Wash and strain the rice to remove unwanted debris and set aside
  3. Melt the butter on medium heat then saute the onion until soft.
  4. In the meantime, heat the saucepan on high heat, add the brown rice,  coconut milk, thyme, pink salt and sauteed onions then stir a few times to avoiding sticking.
  5. Once the pot begins to boil, reduce heat, cover and leave to simmer for approximately 20-25 minutes.
  6. During the allocated cooking time, ensure to check rice periodically to avoid sticking and evaporation. if the liquid has absorbed and rice is still hard, gently fold in some more water and leave to simmer for longer. If rice is over saturated with water remove the lid and allow excess liquid to dissolve.
  7. Once rice is cooked it should be light and fluffy – test the grains with a fork then toss in the toasted coconut prior to serving


The secret to cooking rice without the aid of a rice cooker is finding the correct balance of liquid to 1 part of rice grains. The 1 part rice and 2 parts liquid is the desired sweet spot for fluffy (not mushy rice)

As a general rule, rice shouldn’t be too moist and also shouldn’t be too drying either, you’re looking for a fine balance – somewhere in between (see picture).

Don’t keep stirring the rice, once the rice is brought to the boil, cover and allow to simmer for the stated time.

Use brown rice as it is more nutritionally dense and full of fibre

Brown rice takes a while longer to cook than white jasmine rice

This is a vegan and gluten free recipe and freezer friendly too