I have never been the biggest fan of rice but at times and for certain dishes, I think rice is always the best option. Most people always associate Cuban food with rice and that is true, but the rice you get at a Cuban restaurant is just that…white rice. The important thing to know about rice is how to cook it so the texture is perfectly to your liking. The consistency will vary based on the length of time you cook it for and the amount of liquid that you add. I like my rice fluffy and a little sticky so this recipe will give you just that.
The first time I had coconut rice, I fell in love! I have only had it 2 additional times and they have not been as good as the first time. This is what inspired me to make my own recipe. This recipe is light on the coconut flavor but amazing texture. It’s creamy and divine and goes with so many dishes. In this picture, you don’t see the rest of the dish well, but I served it with sautéed shrimp and Asian stir-fry vegetables (mixed mushrooms, red and yellow peppers, onions and garlic with a buttery soy sauce. Look below for more tips.
Ingredients – makes about 3-4 cups (cooked)
*Rice – 2 cups, white (I uses Mahatma)
*Coconut milk – 3 cups
*Coconut oil – 1 tablespoon
*Salt – 1/2 teaspoon
*Coconut flakes – 1 cup, toasted
- In a medium size pot add the rice and the coconut milk and let sit for about 30 minutes in the fridge
- Place on the stove on high heat, add the coconut oil and salt and stir well
- When the milk starts to boil, turn the heat down to medium heat and cover; cook for about 15 minutes
- Take the cover off and fluff with a fork, if the milk has evaporated completely, turn the heat to low and cover; let sit for another 5 – 10 minutes
- Sever with the toasted coconut on top
Tips: If you simply replace the milk with water and the oil with vegetable oil you have regular rice. I usually make regular rice with a lot of garlic. You can also make this dish without the salt and turn into a Cuban dessert called “Arroz con Leche”. I have a lot of rice recipes that I will add to my blog in the near future.