In the original Coconut Rice recipe we employed the assistance of a rice cooker, so I thought I’d share a stove-top version with subtle differences from that original recipe. Adding the dried pineapple and raisins (any dried fruit), is simply a personal choice and it’s really up to you to go that route or not….
The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality…
Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!…
![Amazing Sorfran Rice [Vegan + Gluten Free].](https://caribbeanpot.com/wp-content/uploads/2016/12/saffron-rice-recipe-10.jpg)
Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.
This Caribbean inspired vegetarian pineapple fried rice is a wonderful way to use leftover rice you may have in the fridge and it must be noted that it is not a traditional Caribbean dish. However with use of wonderful Caribbean flavors you’ll find that you’ll purposely make extra rice just so you can have this…
