Coconut rice 2 ways

Photo by Carlington Wilmot

March-June 2009, JamaicanEats magazine

  • 3 14-ounce cans coconut milk
  • 1 cup long grain rice
  • 1 teaspoon sugar
  • Salt, to taste
  • 1 tablespoon butter/margarine


  1. Pour coconut milk into a large sauce pan. Add sugar and stir.
  2. Cover the pan and first bring to a boil, then let simmer until the coconut milk is reduced by half.
  3. Wash the rice until the water runs clear. Add to the pot and season with salt.
  4. Bring to a boil, lower the heat and let simmer, stirring several times, for about 5 minutes.
  5. Mix in the butter/margarine with the rice, cover the pot and let simmer gently for another 15 minutes.
  6. Remove from the stove, keep the lid on and let sit for 5 minutes.

Serves 4

Coconut Rice

  •  2 tablespoons vegetable oil
  •  1 cup long grain white rice
  •  1 cup coconut milk
  •  1 cup chicken stock
  •  Salt and pepper
  •  Toasted shredded fresh coconut


  1. In a saucepan, heat oil over medium high heat. Stir in rice and cook for 1 minute.
  2. Pour in coconut milk and chicken stock and bring to a boil. Add salt and pepper. Cover and reduce heat to low and simmer for 15 minutes.
  3. Remove pan from heat and allow to rest until needed. Serve hot garnished with toasted coconut.

Serves 4
- Chef Dennis McIntosh


-By JamaicanEats magazine

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