|Margarita's International Recipes|
I wanted a starch to go with the pineapple ribs, and someone suggested coconut rice. I couldn't find a Bermudan recipe for this dish, but I figured this Caribbean recipe was close enough. It was fragrant and I really enjoyed the taste and texture of the toasted coconut mixed in.
Caribbean Coconut Rice Pilaf
2 tsp. butter or margarine 1 scallion, white & green parts, sliced 1 1/2 cups long-grain white rice 1 carrot, shredded 1/3 cup golden raisins 1/4 cup unsweetened shredded coconut 3/4 cup coconut milk 2 cups Vegetable or chicken broth 1/4 tsp. freshly-ground white pepper
Melt the butter on a heavy saucepan over medium heat. Add the scallion and cook until softened, about 5 minutes. Add the rice, carrot, raisins and half of the coconut and stir until the rice becomes translucent.
Add the coconut milk and broth and stir. Add the pepper. Bring to a boil, then reduce heat and simmer covered for 20 minutes. Remove from the heat and leat sit, covered, for an additional 10 minutes.
Meanwhile toast the coconut. Preheat the oven to 350F, spread the remaining coconut on a baking sheet and toast until golden brown, about 5 minutes.
Sprinkle the toasted coconut over the rice and serve.
Adapted from a recipe at Food Down Under