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Coconut Rice

Coconut Rice

The Caribbean flavours of this Coconut Rice make it ideal for a barbecue in place of potatoes.


  • 1 medium-sized red onion, peeled, sliced into rings
  • 1 teaspoon minced garlic
  • 12 whole allspice berries
  • 1½ cups basmati rice (see Cook’s Tips)
  • 400 mls coconut milk (see Cook’s Tips)
  • 1 cup hot water
  • ½ teaspoon salt
  • 2 tablespoons freshly chopped thyme
  • 100 grams snowpeas, blanched


  1. Gently pan fry the onion, garlic and allspice berries in a dash of oil until the onion begins to soften.
  2. Increase the heat, add the rice, stirring continuously for 1-2 minutes until the rice changes to a white colour. Pour in the coconut milk, hot water and sprinkle in the salt. Stir and bring to the boil.
  3. Lower the heat, cover and simmer very gently for 10-12 minutes until all the liquid has evaporated. Remove from the heat and stand 2-3 minutes before tossing in the thyme and snowpeas. Serve immediately.

Cooks Tips

- Basmati rice will give you lovely long fluffy grains with a distinctive taste. However, jasmine, or other long-grain varieties can be subsituted with success. - Use coconut milk, not cream, for this recipe. Coconut cream is too thick and likely to make the rice catch during cooking.

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