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Crispy Coconut Rice

  • Prep 15 min
  • Total 45 min
  • Ingredients 11
  • Servings 6

Ingredients

1
tablespoon canola oil
1/2
cup fresh grated coconut
2
minced garlic cloves
2
cups long-grain rice
1
tablespoon salt
1
teaspoon sugar
1
can coconut milk (400 ml)
1 1/2
cups hot water
6
fried bacon slices, chopped
1/2
cup sweet fried plantains, cut into cubes
1/2
cup cilantro, for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You may use regular coconut usually used for sweets or desserts instead of fresh coconut. You just have to soak it in some water for a few minutes to remove the sugar coating and soften it.

Adriana Martin / Adriana’s Best Recipes Inspired by the Colombian coconut rice recipe from the Caribbean coast, here’s a very crispy variation.

Directions

  • 1 Pour the oil into a rice cooker and parboil the coconut until golden brown. Add the garlic and parboil. Then add the rice (without soaking), salt, sugar, coconut milk and a cup of hot water. Stir and cover until the rice absorbs the liquid. If it needs more water, add some of the half cup of hot water that you have set aside. When the rice is ready, let it cool off and add the fried bacon and the sweet plantains. Incorporate these ingredients, garnish with cilantro leaves and serve as a side to meat or fish dishes.

Adriana Martin / Adriana’s Best Recipes Inspired by the Colombian coconut rice recipe from the Caribbean coast, here’s a very crispy variation.

Rate and Comment

Adriana Martin Adriana Martin
August 24, 2014

Adriana Martin / Adriana’s Best Recipes Inspired by the Colombian coconut rice recipe from the Caribbean coast, here’s a very crispy variation.