I have a strong emotional connection with food. When I want to conjure a sweet memory, I usually use food to get there. One of our favorite things to do as a family is cook foods from places we’d love to visit. Tonight was such a night. Rice with a Caribbean flair!! It was absolutely delicious. We served the rice with Coconut Shrimp and it took us right to the island of Jamaica.
I started with 3/4 cup of coconut water, 1 tablespoon of lime zest, and 1 cup of water to boost the flavor of the Jasmati rice. It was a-mazing!! This rice would be excellent with chicken, steak, or salmon. I also enjoyed the leftovers the next day with a fork!!
The smell in my kitchen from the coconut water and lime zest should be bottled! Yum! Bring your mixture to a boil. Turn the heat to low and simmer with the lid on for 8 minutes.
Remove from heat and add onions and carrots. Replace lid and allow to sit for 10 minutes or until most of the liquid is absorbed.
Garnish with Cilantro and serve with a lime wedge. Your well on your way to a tropical experience for your taste buds! Enjoy
Here’s a little glimpse into our Coconut Shrimp making! Dredged in seasoned panko, egg wash and coconut and baked to golden perfection! Glitter Girl has two servings and we made it again the next day!! We loved our little tropical experience! Can’t wait to go back!
- 3/4 cup coconut water
- 1 cup water
- 1 cup Jasmati rice
- 1 carrot, shredded
- 1/2 purple onion, diced
- 1 lime, zested
- 2 tablespoons cilantro, chopped
- Combine coconut water, rice, lime zest, and water in sauce pan. Bring mixture to a boil. Turn heat low to a simmer. Cover and simmer for 8 minutes. Remove from heat, add onions and carrots (do not stir), return lid and allow to sit for 10 minutes or until all of the liquid has been absorbed. Fluff rice mixture with a fork. Sprinkle cilantro to garnish. Serve with a lime wedge.
- I served this with coconut shrimp, but it would be delicious with a steak, chicken, or tucked inside a burrito for a tropical twist on a Mexican classic.