Traditional Caribbean dish served with fried bananas, fish and salad. The author of the recipe – Ingrid Hoffman (Ingrid Hoffmann) chef, host, producer Share with friends: 
Time: 45 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. long grain white rice
- 1 can of coconut milk
- 2 tbsp. water
- 1/2 tbsp. fried coconut flakes
- 1 tbsp. l plus 1.5 tsp Sahara
- 1 tsp salt
- 1/2 tbsp. raisins
Recipes with similar ingredients: long grain rice, coconut water, coconut flakes raisins
Recipe preparation:
- Put rice in a medium-sized pot, pour 2 tbsp of it. water, add coconut milk, sugar and salt and mix. Bring the contents of the pan to a boil. Then reduce the heat to moderately weak and cook at a low boil, periodically stirring. So that the rice does not stick to the bottom of the pan and does not burn until water does not evaporate to the level of rice, and on the surface do not start small holes form. Reduce the heat to a minimum, cover the pan and continue cooking until the rice is soft, 20-25 minutes
- Beat the rice with a fork and add the raisins. Cover the pan with a lid and let stand for 10 minutes without heating until the raisins are warm and juicy. Sprinkle the rice with fried coconut and serve.
