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Jamaican Coconut Sweet Rice

Creamy Jamaican Coconut Sweet Rice for a Tropical Escape

Enjoy a quick and creamy Jamaican Coconut Sweet Rice, a delightful gluten-free dessert that embodies tropical escape.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Jamaican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 3 cups vanilla coconut milk Substitution: Opt for 100% coconut milk or unsweetened coconut milk for less sugar.
  • 1.5 cups jasmine rice Substitution: Basmati or short-grain rice can work as alternatives; cooking times may vary.
  • 0.5 teaspoon salt Essential for balancing sweetness.
  • 0.25 cups sugar Adjust according to your sweetness preference.
For the Topping
  • 1/3 cups shredded coconut Preparation Note: Toast until golden brown for best flavor.

Equipment

  • medium saucepan
  • Skillet
  • fork

Method
 

Step-by-Step Instructions for Jamaican Coconut Sweet Rice
  1. In a medium saucepan over high heat, bring 3 cups of vanilla coconut milk and 1/2 teaspoon of salt to a gentle boil.
  2. Once boiling, stir in 1 1/2 cups of jasmine rice and 1/4 cup of sugar. Reduce the heat to low and cover the saucepan with a tight-fitting lid.
  3. After 15 minutes, carefully remove the lid and check the rice. If it feels too firm, add 1-2 tablespoons of coconut milk, replacing the lid promptly.
  4. While the rice is cooking, place a dry skillet over medium heat and add 1/3 cup of shredded coconut. Toast until golden brown, about 3-5 minutes.
  5. Once the rice is fluffy, use a fork to gently fluff it and transfer to serving bowls. Top with the toasted coconut and serve warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 10gCalcium: 5mgIron: 10mg

Notes

Adjust sugar based on taste preference; start with less and add more if needed. Store leftovers in an airtight container for up to 3 days, drizzling with coconut milk before sealing.

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