Caribbean Coconut Rice Recipe Recipe For Deviled

CARIBBEAN RICE

Steps:

• Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
• Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
• Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
• Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
• Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
• Add rice to squash mixture, stirring to combine; serve.

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-SCENTED RICE

Steps:

• Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

Steps:

• Rinse rice in water until the water runs pretty clear. (Note 1)
• Drain rice then soak in water for 15 minutes. Then drain.
• Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
• Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
• Leave for 14 minutes.
• Remove from heat, and rest, undisturbed, for 10 minutes.
• Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

EASY COCONUT RICE AND BLACK-EYED PEAS

Steps:

• In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.

CARIBBEAN COCONUT CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
• Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
• Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

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 COCONUT CHICKEN BITES

Steps:

• Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
• Place 2 slices mango in the center of each prosciutto slice.
• Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
• Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
• Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
• Pour beaten eggs onto a separate plate.
• Sprinkle coconut onto a third plate.
• Slice chicken rolls into 1 to 1 1/2-inch pieces.
• Roll chicken in the flour mixture and shake off any excess flour.
• Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
• Roll chicken in coconut.
• Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
• Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
• Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
• Place chicken rolls on a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
• Splash chicken rolls with lime juice and serve alongside lime wedges.

RICK'S CARIBBEAN ROPA VIEJA

Steps:

• Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.
• Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.

CARIBBEAN COCONUT RICE PUDDING

Steps:

• 1. Wash rice. Combine rice, milk and coconut milk in saucepan. Bring to a boil. Lower heat. Cook gently, stirring as needed for 1 hour or until rice is cooked and milk has thickened.
• 2. Add sugar, vanilla, raisins and cinnamon. Cook for 5 additional minutes.
• 3. Chill 1 hour before serving.