Toasted coconut Caribbean rice

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

Course Extras, Side Dish

Cuisine Caribbean

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 373kcal

Author Charla

Preheat the oven at 180c/356f/gas mark 4 line a tray with parchment paper and spread the coconut on it evenly and toast for 5 minutes or until golden/
Wash and strain the rice to remove unwanted debris and set aside
Melt the butter on medium heat then saute the onion until soft.
In the meantime, heat the saucepan on high heat, add the brown rice, coconut milk, thyme, pink salt and sauted onions then stir a few times to avoiding sticking.
Once the pot begins to boil, reduce heat, cover and leave to simmer for approximately 20-25 minutes.
During the allocated cooking time,check the rice periodically to avoid sticking and evaporation. If the liquid has absorbed and the 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.
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.

In order to yield I subtle coconut taste I went overboard with the coconut by using both toasted coconut and coconut milk to ensure the flavour permeated the rice grains without becoming a sticky mess.
Be sure to thoroughly rinse the rice off, use a sieve and your hands, rinse several times to rid the starch and debris.
Don't burn the shredded coconut, keep an eye on it as it's toasted in the oven. Toast until golden which should take about 5 minutes.
Do NOT KEEP STIRRING THE RICE. once the rice is brought to the boil, cover and allow to simmer for the stated time.
If you are still facing issues with your rice? Please check out my article entitled How to Fix Rice