Happy Saturday! I don’t know about you, but the weekend could.not.come.soon.enough. this week. Last night for dinner I made a jerk chicken that tasted delicious but I got distracted and my delightful jerk chicken became “blackened chicken”….WHOOPS. Anyway, since jerk chicken has some heat, I wanted a creamy side to tone down the spice level, so I whipped up some 30 Minute Coconut Rice and it was the perfect addition! Maybe it would have been even better had I not scorched the chicken 😂 This 30 Minute Coconut Rice recipe is quick to prepare, and is simple to tweak to suit your entree. I hope you love it!
INGREDIENTS
- 1 13.5 oz can Coconut Milk
- 1 1/4 cup Water
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 1/2 cup White Rice, long grain
- 1/4 cup Coconut Flakes, unsweetened
INSTRUCTIONS
In a saucepan, combine the coconut milk, water, sugar and salt over medium heat. Stir to dissolve the sugar, and bring to a gentle boil.
Add the rice, stir once, lower heat to simmer and cover. Cook on low for 18 minutes or until rice is tender.
While the rice is cooking, place a small frying pan over medium heat. Add the coconut flakes and stir frequently until toasted, about 1 minute.
Top cooked rice with toasted coconut flakes and enjoy!
To mix it up, you could add some lime zest and/or chopped cilantro.
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30 Minute Coconut Rice
Ingredients
- 1 13.5 ounce can Coconut Milk
- 1 1/4 cup Water
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 1/2 cup White Rice Long Grain
- 1/4 cup Coconut Flakes Unsweetened
Instructions
- In a saucepan, combine the coconut milk, water, sugar and salt over medium heat.
- Stir to dissolve the sugar, and bring to a gentle boil.
- Add the rice, stir once, lower heat to simmer and cover. Cook on low for 18 minutes, or until rice is tender.
- While the rice is cooking, place a small frying pan over medium heat. Add the coconut flakes and stir frequently until toasted, about 1 minute.
- Top cooked rice with toasted coconut flakes and enjoy!
- Seasoning/Garnish Options: Lime Zest and/or chopped Cilantro
