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A simple recipe for making coconut rice, the way it should be made. Caribbean cookbook author Chris De La Rosa, shares his take on the ultimate coconut rice, made in a rice cooker. With the rich flavor of creamy coconut milk, added to toasted shredded coconut and cashews, along with dried cherries and raisins .. this is no doubt the tastiest coconut rice you'll ever make (and it's gluten free and fully vegetarian as well).
For this gluten free vegetarian coconut rice, 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 unsweetened coconut shreds
1 cup coconut milk
1/2 teaspoon thyme
1 tablespoon parsley
1 scallion
1/2 cup raw cashew nuts
*water
*dried cranberries, mango and/or pineapple will work great as well.
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbea…
Connect with Chris De La Rosa
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Contact: http://caribbeanpot.com/contact/
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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
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