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Coconut Rice

This rice is fantastic when served with other fruity Caribbean dishes, but it also wonderful just served alone.  It's that tasty.  What a treat!

2 cups Basmati rice
1 14.5 ounce can coconut milk
2 cups water
1 tablespoon canola oil
1 teaspoon coconut extract
1 tablespoon salt
cup (or more) toasted coconut flakes
cup golden raisins
more salt to taste

Heat the oil in a lidded sauce pan large enough to hold all ingredients.  Add the rice and mix well to coat every grain (see notes.)   Add the water, coconut milk, salt and extract and bring to a boil.  Stir well while boiling for a few seconds then cover, reduce heat and allow to simmer for 20 minutes.

While the rice is simmering heat the coconut flakes in a non-stick pan.  Toss the flakes until much of the flakes have turned a nice golden color.  Remove from heat.

When the 20 minutes have expired open the rice and check for doneness.  The liquid should be mostly absorbed at this point.  Toss the rice and recover first wiping any accumulated moisture from the inside of the lid.  Repeat this a couple more time (10 minutes apart) until all remaining moisture is gone and the rice is drying and separating.

Add the raisins, stir in and allow to sit in the rice to heat through.  Check for salt and serve with some of the toasted coconut sprinkled on top.


  1. Coating the rice with oil prevents the rice from sticking together.
  2. Basmati rice adds a wonderful nutty flavor to the finished dish.



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