I’m always clipping recipes out of magazines or newspapers and I place them in a shoe box labeled “Recipes to try”. Well, today I went through some of those recipes in search of a dish to go with my oven fried chicken and I came across this recipe. Since I had all of the ingredients in the cupboard, I thought I’d give it a whirl. Oh my gosh, this dish was fantastic. The rice was flavorful, the raisins added some sweetness (not too much) and the mild crunch of the toasted coconut brought this dish over the edge. If you’re looking for a delicious side dish, I hope you’ll give this one a try! A special thanks to Randy Altig for sharing this recipe.

Coconut Oil Island Rice

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2 Tablespoons coconut oil
2 cups Jasmine rice
1 (13.66 oz) can unsweetened coconut milk
3 cups water
¼ cup brown sugar
1 ½ teaspoon salt
1/3 cup raisins
3 cups toasted coconut flakes

Directions

Melt the coconut oil in a large skillet over medium high heat.
Add the rice and sauté for 2 minutes
Add the coconut milk, water, brown sugar, salt and raisins. Stir to blend.
Bring to a boil, stir and reduce heat to a simmer. Cover skillet with a lid and simmer for 25 minutes.
While the rice is cooking, toast the coconut in a skillet over medium heat for 3-5 minutes, stirring frequently, until it starts to turn golden brown. Remove from heat
When the rice is done, remove cover, fluff the rice with a fork and mix two thirds of the coconut into the rice.
Sprinkle the remaining coconut over the rice and serve.