Description
Warm, fragrant Jamaican Coconut Rice that pairs perfectly with weeknight meals and potlucks, bringing a creamy, comforting flavor to your table.
Ingredients
Scale
- 2 cups long-grain white rice, rinsed until water runs clear
- 1 (14 oz) can unsweetened coconut milk, shaken
- 1 cup water (or more as needed)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon granulated sugar (optional)
- 1 tablespoon unsalted butter or coconut oil (room temperature)
- 2 scallions (green onions), white and green parts sliced
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 whole allspice berries or 1/4 teaspoon ground allspice (optional)
- 2 tablespoons toasted shredded coconut (optional, for garnish)
- Extra sliced scallions or a squeeze of lime (for serving)
Instructions
- Rinse the rice in cold water until it runs clear, then drain to remove excess starch.
- In a measuring cup, combine the coconut milk and enough water to equal 2 1/2 cups total liquid.
- In a medium saucepan, melt butter or warm oil over medium heat. Add sliced scallion whites, thyme, and allspice (if using). Cook until fragrant.
- Add the drained rice to the pan and stir to coat. Pour in the coconut milk mixture, add salt and sugar, and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until the liquid absorbs and rice is tender.
- Turn off the heat and let the rice rest, covered, for 5–10 minutes. Then fluff with a fork and stir in sliced scallion greens.
- Sprinkle toasted coconut or extra scallions on top before serving.
Notes
Use unsweetened coconut milk for savory balance. For a vegan option, substitute butter with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg