Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion
Coconut Rice
Page 140
| Course Type: Sides
(1 review)
Tags:
Recipe Reviews
Jayme from Vancouver, BC
Great recipe with lots of flavours. It calls for 2 1/4 cups of coconut milk, but a can of milk gives you a little less than 2 cups so I subbed the rest with water and it was still super creamy. I also used brown rice with this instead of white so I added another 1/4 cup of water and it took more like 35 or 40 minutes to cook.
It also says to put the chopped fresh herbs in and cook it with the rice, but the next time I make this they will go in near the end so they look a little fresher.
(edited 5th July 2011) (0) comment (2) useful
Login or register to add your own review of this recipe.