Caribbean Coconut Rice Pilaf Food

CARIBBEAN COCONUT RICE AND BEANS

Steps:

• Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
• Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

COCONUT BASMATI RICE PILAF

Steps:

• Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
• Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
• Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
• When liquid has been absorbed and rice is tender, fluff rice with a fork.
• Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
• Transfer to a serving bowl.
• TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
• NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

CARIBBEAN COCONUT RICE

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
• Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
• Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
• For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
• Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.

CARIBBEAN COCONUT RICE

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

CARIBBEAN-STYLE RICE PILAF

Steps:

• Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
• Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
• Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
• Serve hot or at room temperature.

SAFFRON RICE PILAF

Steps:

• Rinse and drain the rice.
• Melt butter in skillet over low heat.
• Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
• Add rice and mix well.
• Transfer mixture into a rice cooker.
• Add in raisins and tomatoes.
• Add enough stock to come up to about half inch above the rice.
• Add salt to taste.
• Cook rice thoroughly.
• Add saffron to heated milk.
• Drizzle the mixture over cooked rice.
• Stir and let sit a few minutes for the rice to absorb the flavor and color.
• Serve hot with curry.

CARIBBEAN COCONUT RICE PILAF

Steps:

• Preheat oven to 375 F degrees. Place rice, garlic, coconut milk, and chicken broth in 9x13 baking dish. Season with salt and pepper. Cover dish tightly with foil and place in pre-heated oven. Bake until all liquid is absorbed, usually about 45 minutes. Meanwhile, in a heavy saucepan over medium heat, melt butter. Add scallion, carrot, ginger, and raisins. Stir gently and cook until softened slightly. When rice is cooked, let rest for 10 minutes, then gently remove foil. Be careful as steam will escape and can burn! Stir in carrot and scallion mixture and check for seasoning with salt and pepper. Top with toasted coconut.