Caribbean rice cooked in coconut milk with warm spices, okra, and a little kick. The perfect side dish to an island meal.
- 1 cup white or brown long grain rice
- 13.5oz lite coconut milk
- 1/2 cup of water
- 1 tbsp fresh thyme leaves
- 1 tbsp shallot, minced
- 1 tbsp garlic, minced
- 1 scotch bonnet or habanero pepper (optional, omit if you do not want spicy)
- 3/4 tsp ground all spice
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup sliced okra
- 2 tbsp olive oil, divided
- Garnish: chopped scallions
- In a medium rice pot over medium heat, add minced shallot, scotch bonnet pepper, minced garlic and thyme and sauté 5 minutes. Turn the heat to medium high, add in the coconut milk, water, fresh ground pepper, kosher salt, and all spice. Stir to combine, bring liquid to a boil, remove pepper. Add the rice in, stir, lower the heat to simmer, and cover. After five minutes, give it another stir so rice doesn’t stick to the bottom. Cook time for the rice according to package instruction.
- While the rice cooks, in a small skillet heat up 1 tbsp of oil over medium heat. Once warm, add the sliced okra and sauté until the seeds and sides begin to brown, about 8 minutes. Set aside.
- Once rice is cooked and tender, remove from the heat and fluff with a fork. Spoon into a serving bowl and top with the sliced okra and garnish with chopped scallions
- If you do not like spicy, entirely omit the pepper in the recipe.
- Serve along with my jerk chicken recipe
Keywords: Caribbean rice, okra, coconut milk