Easy and Delicious Coconut Rice Recipe.

February 27, 2024February 27, 2024Leave a Comment

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.

You’ll Need…

1 tablespoon coconut oil
2 scallions (chopped)
1 clove garlic (crushed)
3 sprigs thyme
1/2 teaspoon black pepper
1/2 teaspoon lemon zest
2 tablespoon raisins
2 tablespoon dried pineapple (chopped)
2 cups basmati rice
3 3/4 cups water
2 1/2 tablespoon coconut cream
3/4 teaspoon sea salt

Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you be doing this recipe gluten free, go through the full list of ingredients to ensure they meet your specific gluten free requirements. Should you want the finished coconut rice spicy, you may add a bit of spicy pepper like Habanero, Scotch Bonnet etc.

Heat the coconut oil in a deep pot on a medium flame, then add the scallions, thyme and black pepper. Lower the heat and cook for 3 minutes.

Then add the garlic, raisins and chopped dried pineapple and cook for another 2-3 minutes. Should you want to add nuts (cashew or peanuts) it will certainly add a bit of texture and protein to the dish. Additionally, you may add any dried fruit (chopped) you like.

Turn the heat back up to medium and add the washed basmati rice (basically any rice you like using) and stir well.

Add the water and bring to a boil. This is when you’ll add the salt and coconut cream to the pot.

Should you want to replace the coconut cream with coconut milk, replace a cup of the water with coconut milk. The coconut cream will come in a block, but will dissolve as it boils.

At this point (once it comes to a boil), reduce to a simmer, cover the pot and cook for 15-17 minutes (explained in the video).

Turn the stove off, leave the pot on the same burner and allow the residual heat to finish cooking it. Cover the pot and do not open for 7-10 minutes.

The final step is to taste for salt and adjust to your liking, then using a fork, fluff the rice.

Such a simple yet delicious rice dish… stay tuned, I’ve got a lovely Stewed Fish recipe which will pair perfectly with this Coconut Rice.

Meat & Poultry

Spinach Rice Recipe: Nutritious and Flavorful One-Pot Dish.

May 27, 2025February 10, 2024Leave a Comment

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 is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.

You’ll Need…

1 tablespoon olive oil
2-3 lbs prepared salted pig tails
1 lemon (juice)
4 sprigs thyme
2 scallions (chopped)
1 pimento pepper (chopped)
1 small onion (sliced)
3/4 teaspoon black pepper
1 1/2 cups diced pumpkin
8 okra (ochro) chopped
1/2 lb baby spinach (chopped)
2 cup par-boiled brown rice (wash)
3/4 teaspoon salt (see note)
2 cups coconut milk
2 cups water
1 scotch bonnet pepper

Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.

Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.

In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.

At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.

We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.

I used par-boiled brown rice (washed). Add and stir well.

You’ll then add the coconut milk and water and bring to a boil.

I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.

20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.

About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.

As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.

Gluten Free Vegan

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

May 28, 2025June 8, 20203 Comments

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!

You’ll Need…

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (diced)
1 carrot (cut into 1/2 cm wheels)
3/4 cup red beans (from a can – rinsed)
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (or pumpkin \ cubed)
2 cups long grain par-boiled brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (adjust)
2 tablespoon parsley (chopped)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the veg stock you use.

Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.

Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.

Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.

As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.

25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).

For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.

Gluten Free Rice & One-Pot Dishes Side Dishes Vegetarian

Delightful Tomato Rice.

May 29, 2025May 4, 20194 Comments

As part of our ongoing #MeatFreeMonday series, I’ decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an ‘island’ influenced kitchen in Canada (smile). Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird’s Eye Pepper. This recipe is somewhat similar to the Roasted Tomato Choka And Rice Soup recipe I shared a while back.

You’ll Need…

2 cups Basmati rice
5 large tomatoes
small bunch parsley
1 small onion (diced)
2 large cloves garlic (diced)
1 birds eye pepper (chopped)
1 tablespoon olive oil
4-6 sprigs thyme
1/2 teaspoon salt
1 tablespoon brown sugar
1 1/2 – 2 cups vegetable stock (adjust)
1/4 teaspoon black pepper
1 tablespoon tomato paste/puree
1-2 tablespoon cilantro (chopped – optional)

The first thing we need to do is to wash the tomatoes (make sure they are fully ripe), remove the area where the stems were with a pairing knife and make an X cut on the bottom (not deep). Then place in a pot with boiling water for about 2-4 minutes. Remove and allow to cool. Then go back to where we made the cuts and peel back the skin and discard.

Give the tomatoes a rough chop and along with the parsley, give it a minute or so in your food processor.

I pulsed it as I wanted a bit of texture (chunky) to the finished “puree”. Now in a deep pot, heat the vegetable oil on a medium heat and then go in with the onion, garlic, thyme, bird’s eye pepper and black pepper. Cook on LOW for 3-4 minutes, then add the tomato paste and stir well. Cook for another 2 minutes or so, so we get the natural sweetness of the tomato paste coming out.

Pour in the tomato puree into the pot and bring to a boil (raise the heat). Add the salt and reduce to a simmer for 5 minutes.

Wash your rice at this point (basically all you’re doing is rinsing it with cool water until the water runs clear -repeat as many times as necessary). Washing the rice will help to remove any grit and extra starch, so your finished dish is not sappy (thick and clumping together). Then add it to the pot and give it a good mix so each grain is coated with this wicked tomato base. Add the vegetable stock and bring to a boil. After which you need to turn the heat down to a simmer and cover the pot.

TIP! You may use chicken or beef stock if you wish (if not doing this dish vegan) and for a lovely twist you may replace 1/2 the stock with coconut milk if you wish.

After about 10 minutes check to make sure you have some liquid left.. but don’t stir. If you stir it will help release starch and you’ll get that clumpy rice we don’t necessarily want. Cook for another 5 minutes (so 15 in total), then turn off the stove, but leave the lid on and do nothing else, except top the rice with the chopped cilantro.

After 5 minutes, go in with a fork and fluff the rice.. you’re done! Time to enjoy one of the best rice dishes you’ll ever make. Guaranteed!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Amazing Carrot Rice (vegan + gluten free)

May 28, 2025August 17, 20182 Comments

I’m a HUGE fan of rice, so when I was asked to share a Carrot Rice recipe on the YouTube channel by a fan of what I do… I jumped at the opportunity. A few simple steps and in under thirty minutes, you and your family will be feasting on one of the most delicious vegan (and gluten free) meals you’ve ever had. BOLD? Nah.. just me being honest. You can certainly add other vegetables you like or have on hand, but for today we’ll keep all about the carrot and other flavor ingredients.

You’ll Need…

1 1/2 cups parboiled brown rice (or your fav)
3/12 cups vegetable stock (gluten free)
1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scotch bonnet pepper
1 scallion
1 glove garlic (diced or crushed)
1 large carrot (grated)
1 tablespoon parsley (chopped)
3 sprigs thyme (leaves)
2 seasoning peppers (aka pimento pepper)
pinch saffron

Important. If doing this recipe #Vegan and/or #GlutenFree please go through the entire list of ingredients to make sure they meet with your specific dietary needs.

Heat the olive oil (use any oil you like) on a low heat, then add the scallion, garlic, parsley, thyme, seasoning peppers and black pepper. Stir well and cook gently on a very low heat for about 3 minutes.

With the heat still on low, add the grated carrot and stir. Cook for another 2-3 minutes.

Crank up the heat (med/high)! It’s now time to add the washed rice to the pot along with the salt. I used par-boiled long grain brown rice, but you may use any rice you like. However, do adjust the amount of cooking liquid to the type of rice you decide on using. Additionally, I washed my rice but if you don’t like doing so, keep in mind that you may get a sort of gritty texture if you don’t.

Add the veg stock (you may use Chicken stock if not doing this vegan), give it a quick stir and top with the Saffron (optional). Bring to a boil, then reduce to a simmer and cook with the pot covered. Almost forgot to add the scotch bonnet pepper. Add it WHOLE and try NOT to break it while cooking or you’ll release the beast.

Try your best to not stir too much or you will break down the rice a bit and the starch will make the dish very sticky. After about 20-25 minutes all the liquid will have disappeared… remove the scotch bonnet pepper (discard or save for the heat lover who may be eating this), turn off the heat and cover the pot. Leave it alone for about 10 minutes – covered.

The final step is to (optional) add some chopped parsley and fluff the rice with a fork!

A excellent rice dish you can enjoy on it’s own or as a side with some stewed meats with gravy.. yea ah curry gravy on this will rock too! This time I served it with some bbq chicken.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Vegan

Amazing Okra Rice Recipe (vegan).

May 28, 2025September 27, 20173 Comments

Here’s another example of a dish mom would prepare during the time I was a kid on the islands we’d (my brother and sisters) never want to touch, yet as an adult I can never get enough. The culprit for our childhood hate? OKRA! The texture and flavors were simply not our thing and we won that battle with mom time and time again. I must confess (as far as I can remember) mom’s version wasn’t as good as the recipe I’m about to share with you (don’t let her know I said so though).

You’ll Need…

1 tablespoon coconut oil
1 small onion (diced)
3 cloves garlic (diced)
1 scallion (chopped)
1 tablespoon chopped parsley
1/4 teaspoon black pepper
5 sprigs thyme
10 saffron (strings)
1 bird’s eye pepper (bird pepper)
1/2 bell pepper (diced)
2 cups jasmine rice
1 cup pumpkin (diced)
12-15 small okra (chopped)
3/4 teaspoon salt (adjust accordingly)
1 1/2 cup coconut milk
2 cups water (adjust to the type of rice you choose to use)

Prep the ingredients.

Heat the coconut oil in a heavy wide pan (with a lid) on a low heat, then add the onion, garlic, black pepper, bird’s eye pepper, scallion, parsley, saffron and thyme. Stir and cook on low for about 3 minutes. Then add the diced pumpkin, along with the bell pepper. Cook another 2 minutes.

Add the rice (don’t wash – I know that’s not what we normally do here on CaribbeanPot) and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Then it’s just a matter of adding everything else to the pot – salt, coconut milk, water and okra.

Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender… and all the liquid is gone. Depending on the rice you choose to use (yes you can use any rice you like) it will take 15 mins plus.

Do keep in mind that I’m cutting back on the amount of salt I use in dishes, so you may need to adjust. Additionally, if you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use (or the dish can turn out salty). We didn’t wash the rice as we wanted to coat the rice grains with the flavored oil for a lovely ‘nutty’ flavor and a somewhat grainy texture when the dish was completed.

As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff.

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Gluten Free Meat & Poultry

Classic Caribbean Beef Pelau.

January 6, 2018September 5, 20174 Comments

During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.

You’ll Need…

3 lbs beef
2 scallions (chopped)
4 sprigs thyme
1 tablespoon chopped parsley
1 teaspoon grated ginger
1 med onion (diced)
1 large tomato (diced)
3 cloves garlic (crushed)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 tablespoon salt
3 cups long grain par-boil rice
1 can coconut milk (about 1.5 cups)
2 cups water – adjust
1 large carrot (diced)
1 can pigeon peas (drain, rinsed)
3 small white habanero peppers

1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs (especially the Worcestershire sauce). I used 3 white Habanero peppers, but you can use any spicy pepper you like or leave it out if ‘heat’ is not your thing. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pieces of beef into thin strips (I used a cheap cut of beef) and season with the salt, black pepper, scallions, thyme, Worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.

This is the most critical part of the cooking process so follow along by using the video below. In a heavy / dry pot, heat the veg oil on a medium flame, then add the brown sugar. Make sure the pot is dry, as well as the spoon you’ll be using. I’d recommend using a spoon with a long handle. You may need to turn the fan on above your stove or open your kitchen windows as it can become a bit smoky. Turn the heat up to high (please have the seasoned beef close) and stir the sugar. It will melt, go frothy, then amber in color (like the edges in the pic below). You want all the sugar to go amber and NOT black. If it goes black you’ve gone too far.. STOP. As you achieve that amber color.. carefully add the seasoned beef to the pot and stir well.

After you’ve stirred it well, cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. Yes, you will be required to stir it every 5-10 mins and it will spring it’s own juices.

After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. We’ll achieve two things.. intensify the beef with the ‘stewed’ flavor and we’ll get a lovely dark color which will help ‘color’ the finished dish. In the same bowl you marinated the beef, pour in the water and mix around to pick up any remaining marinade (we’ll need it soon). Stir the beef well as the liquid burns off so it’s doesn’t burn. When you can see the veg oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil

It’s now time to wash your rice and add it to the pot. Basically all you have to do is place the rice in a deep bowl, cover with water and massage with your fingers/hands. The water will go cloudy. Drain off that water and repeat that process until the water in the bowl is relatively clear.

Now add the water from the bowl (where the beef was marinated) and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump and all the liquid is burnt off. Taste for salt near the end and adjust accordingly. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit more ‘soupy’.

If you have celery or extra parsley, I’d recommend adding a bit (diced fine) after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Serve with a side of coleslaw, Tomato Choka and/or Pepper Choka.. don’t forget a thick slice of Avocado! Remember to cut the pieces of beef small so it’s fork tender when the pelau is done cooking.

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Rice & One-Pot Dishes Seafood

Caribbean Saltfish Fried Rice Recipe.

May 28, 2025December 30, 20153 Comments

I grew up in a house where food was NEVER wasted, so ‘butter’ containers (empty ice cream, butter and margarine containers mom would wash and reuse) stacked in the fridge was a norm. Usually packed with whatever leftovers there was from the night before. So finding the same in our fridge is not that surprising. This fried rice recipe is something I usually do when I want something quick, filling and delicious to eat and I have some leftover rice in the fridge.

You’ll Need…

2-3 cups cooked rice (chilled)
1 scallion
1 shallot (diced)
2 tablespoon veg oil
1/4 teaspoon black pepper
1 cup diced bell pepper
2 cups chopped cabbage
1/2 teaspoon Chinese 5 spice powder
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 cup prepared salted fish (cod)
1/2 scotch bonnet pepper (no seeds)

* To learn how to prepare the salted cod (saltfish) for use, click >> Learn How To Prepare Salted Cod For Use.

Prepare your salted fish (soak, boil, drain, strip/shred..set aside). The reason you do this is to remove most of the salt it’s cured in or it would be too salty for use.

Chop and dice the shallot, scallion, cabbage, bell pepper and scotch bonnet pepper. Please wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do NOT use any of the seeds of white membrane surrounding the seeds. That’s where the ‘real’ heat is.

Make sure the rice is chilled so when the fried rice is done cooking it will have a lovely grainy texture. My rice was cooked in salted water.

Heat the veg oil in a pan and add the pieces of salted fish and cook on low heat for 3 minutes.

Then add the shallot, diced pepper, scotch bonnet and cook on medium heat for 2-3 minutes.

Go in with the black pepper and five spice powder and give everything a good mix. Now add the cabbage, soy sauce and sesame oil before adding the pre-cooked (chilled) rice. Heat at medium-high. Mix well and heat though.

After 4-5 minutes the rice should be heated through.. add the chopped scallions, turn off the heat and mix well. Taste for salt. Since I cooked the rice in salt, added soy sauce and the residual salt from the salted fish, I didn’t have to add any salt to the dish… but adjust accordingly.

In under 10 minutes you’ll have a delightful dish for two, packed with amazing Caribbean flavors. If heat is not your thing you can certainly leave out the diced scotch bonnet pepper or use a more tame pepper if you wish. Yet another great way to put leftover rice to use. ENJOY!

Gluten Free Rice & One-Pot Dishes Vegetarian

Rice Cooker Jamaican Rice And Peas Recipe

May 28, 2025January 2, 201526 Comments

Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Gluten Free Vegetarian

The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

November 26, 2014November 26, 20144 Comments

I was recently challenged to put together a coconut rice recipe, however the recipe must be foolproof. According to the person who emailed me, they have a difficult time cooking rice as it usually ends up a messy mush in the pot or under-cooked. They were looking for perfectly cooked coconut rice, grainy in texture and rich in Caribbean coconut flavors. Being a rice dish I thought it would be a good time to also have it appeal to vegetarians and friends on a gluten free diet at the same time.

In order to make this as fool-proof as possible I employed the use of my rice cooker .. let’s get cooking!

You’ll Need…

3 cups (rice cooker size) brown rice (long grain parboiled)
1/2 cup raisins
1/2 cup dried cherries (or any dried fruit you like)
1 bird’s eye pepper (bird pepper)
1/2 teaspoon salt (adjust to your liking)
1/4 teaspoon black pepper
1/2 cup unsweetend coconut shreds
1 cup coconut milk
1/2 teaspoon thyme
1 tablespoon parsley
1 scallion
1/2 cup raw cashew nuts
*water (According to your rice cooker instructions)

*Note: dried cranberries, mango and/or pineapple will work great as well. Be sure to go through the entire ingredient list if doing this coconut rice gluten free to ensure it meets with your specific gluten free dietary needs.

In a dry (non-stick works best) pan on a low heat gently toast the coconut shred/flakes and cashews for about 3-5 minutes and set aside.

Chop the scallion, parsley and thyme, then wash the rice. There’s usually a lot of grit in rice, so it’s important that you always wash it first or when cooked it can be gritty. To wash rice you have two options. Option 1 – place the rice in a deep bowl, cover with water and use you hands to massage the rice. As you do so you will notice the water will go cloudy. Pour out that water and repeat the steps until the water is no longer cloudy. Option 2- Place the rice in a strainer (fine mesh) and run cool water over it while using your hands to massage the grains. The water will go from cloudy to clear in a quick time.

Important Note: I noticed that my rice cooker’s cup is a bit smaller in size than an actual measuring cup, so I used the rice cooker’s measuring cup.

It’s now time to put everything into the rice cooker and allow it to do it’s thing. First went in the washed rice, then the scallion, thyme, black pepper, parsley and salt. Give it a good mix, then go in with the dried fruit, toasted coconut and cashews. Top with the bird’s eye pepper and it’s important that you leave it whole so you get the flavors and not the raw heat. Break if you want the heat.

Now go in with the coconut milk and it’s time to top with water according to your rice cooker’s instructions. There were 3 cups of rice and I treated the dried fruit as a cup of rice as well. So looking at the mark on my rice cooker for brown rice, I added enough water as if cooking 4 cups of rice. It’s now time for the rice cooker to give us perfectly cooked coconut rice. I must mention that 10 minutes into cooking I did give it a stir to make sure all the heavy stuff didn’t gather at the bottom of the cooker.

As you go through this recipe you’re saying to yourself..wow this is indeed a fool proof way of making coconut rice Chris doh lie! Such a delicious one pot dish, that’s vegetarian and gluten free as I mentioned above. Screaming with Caribbean flavors!

Tip: After my rice cooker stopped cooking and went to the ‘keep warm’ setting I gave it five minutes then I unplugged it. I find that with the natural sugars from the rice and dried fruit (plus the coconut), it will have the tendency to start caramelizing the longer its on a heat setting. Be sure to use a fork to work the rice a bit so it goes a but fluffy in the rice cooker (when done cooking).

rice recipe

Easy and Delicious Coconut Rice Recipe.

Spinach Rice Recipe: Nutritious and Flavorful One-Pot Dish.

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

Delightful Tomato Rice.

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Caribbean Tomato Herb Rice

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Amazing Carrot Rice (vegan + gluten free)

Amazing Okra Rice Recipe (vegan).

Classic Caribbean Beef Pelau.

Caribbean Saltfish Fried Rice Recipe.

Rice Cooker Jamaican Rice And Peas Recipe

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Jamaican Rice and Peas

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Ingredients

Instructions

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The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

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