(Pictured above with our Spicy Jamaican Jerk Chicken)
This creamy rice adds a cooling touch to any spicy entree - hence why I prepared it as a side for my Jamaican Jerk Chicken. I don't need to say much else about this thing - just eat it!
Prep Time: 10 Minutes | Cook Time: 30 Minutes| Total Time: 40 Minutes
Special Equipment
1 Large Saucepan (or small pot) with Lid
Cutting Board
Strainer (for rinsing rice)
Ingredients (US Standard)
1tbsp Coconut Oil (or cooking oil of choice)
1/2cup Onion, chopped
1 cup raw Basmati Rice, rinsed and drained
1/4tsp Salt
1/2tbsp Ground Ginger
1 cup Coconut Milk
1 cup Water
1/2 cup canned Peas, drained (or sub with Frozen - see Step 7)
2 tbsp Coconut Flakes
Method
Add coconut oil to your large saucepan and set stove heat to Medium. Add onion and cook until it browns, stirring frequently. About 5-7 minutes.
Add the rice, salt, and ginger to the onion. Stir frequently, allowing rice to sizzle for about a minute.
Pour coconut milk and water into the pan. Stir to combine, allowing heat to rise to a low boil.
Set stove to Low, cover, and allow the rice to cook for 20 minutes.
Turn off the heat and remove the lid. Allow rice to rest for 10 minutes. Add canned peas and coconut flakes, stir to fluff and combine, and serve. (Note: If you are using Frozen Peas, skip this step and follow the instructions in Step 6 instead)
If you are using frozen peas, turn off the heat after the rice has cooked for 20 minutes. Allow the rice to rest for 5 minutes. Then add the frozen peas, and stir to fully combine them with the rice. Allow the rice to rest for another 5 minutes while the peas heat up. Then add the coconut flakes, combine one last time, and serve.
Nutritional Data
Yield: About 3 cups of cooked rice (6 servings)
Serving Size: About 1/2 cup of rice
Calories: 246 | Protein: 4 | Carbs: 30 | Fiber: 2 | Fats: 13
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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