Coconut Rice

This recipe I came up with when I tried a coconut rice stew when I traveled to the Bahamas when I was a teenager. The rice stew that I had was simply amazing and I have tried to recreate it. this is the closest I’ve gotten to the flavor of the dish. The Bahamas are well known for their traditional simple dishes which are made with minimal ingredients that pack an abundance of flavors. I do not know which rice they used in their traditional dish they served me but the closest I’ve found in resemblance was Jasmine rice.


1 cup Jasmine rice

1 cup coconut (milk from the can)

1/2 cup water (more if needed)

2 tbsp maple syrup ( I am sure they used honey as I was not plant based at the time)

1 cinnamon stick


  1. In a mesh strainer rinse the rice until the water runs clear. Add to a medium-sized pot.
  2. Add the coconut milk, water, maple syrup and the cinnamon stick. Bring the mixture to a boil. Stir and reduce heat to low and let simmer for about 15 to 25 minutes (with the lid attached) or until the rice is tender. Stir occasionally to prevent sticking and burning. when the rice is almost completely tender, remove from the heat and place the lid back on and allow to sit for about 10 to 15 minutes.
  3. When ready to serve fluff the rice with a fork and spoon into a serving bowl or platter.

This rice pairs well with any tropical or international dishes.

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