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–+ servings
Coconut rice in a white bowl, with scallion and a yellow napkin on a red counter top.

Caribbean coconut rice - Stove top & Instant Pot

A rich and flavorful side dish, this Caribbean coconut rice is luscious rice simmered in coconut milk and fresh herbs. A simple yet bold accompaniment to elevate your meal with Caribbean flair.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Caribbean
Calories: 502
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups long grain rice
  • 2 cups coconut milk fresh or canned
  • 1/2 to 1 teaspoon salt or to taste
  • 1 tablespoon butter
  • 1 stalk scallion
  • 1 whole scotch bonnet pepper

Method
 

  1. Bring coconut milk, scallion, and salt to boil in a deep pot on medium heat.
  2. Wash your rice out until the water runs clear.
  3. Add washed rice to the coconut milk, and stir, add pepper.
  4. Bring to another boil then lower the heat to a simmer and cover.
  5. Steam rice until tender. About 20 - 25 minutes.
  6. Fluff up.
  7. Remove pepper and scallions.
Instant pot version
  1. Add coconut milk, rice, scallion, butter (if using), and salt to your inner pot.
  2. Give it a good stir.
  3. Add pepper to pot.
  4. Cover and set to seal.
  5. Select "rice" on the cooker and make sure it is set to 10 minutes.
  6. Once done it's time, release the pressure manually.
  7. Fluff up
  8. Remove pepper and scallion.
  9. Test for salt.
  10. Serve.

Nutrition

Calories: 502kcal

Notes

Check your coconut milk consistency. I've realized that across brands it varies. Grace brand coconut milk is thick and may require a little water to loosen it up. If your coconut milk is not "runny", add about 1/2 cup of water to it when it's boiling.

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