Coconut Corn Rice

I was in Jamaica in January and fell so in love with the coconut rice, I tracked down the chef and demanded the recipe. Of course, I did this after drinking much rum, so I wasn’t sure I would remember. Surprisingly, I did. My kids love it. It is wonderful with chicken and seafood. Hope you enjoy, mon!

Size: 6-8 side dishes

Kasmati rice 3 cups
1 can coconut milk
1 can sweet corn
1 1/2 cups sweetend coconut flakes
2 tbsp butter
sea salt to taste


Make rice according to package directions, substituting one can of coconut milk for the equal part of water.
While rice is simmering, sauté corn and coconut flakes in 1-2 tbsp butter over low-medium flame for about 5 minutes. Stop when some of the coconut starts to brown.
When rice is done, add corn and coconut mixture. Add sea salt to taste.


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Author: Karen Latimer

Karen is a Family Physician, founder and president of Tips From Town. She loves combining all she learned as a doctor with all she continues to learn as a mom of five to bring you interesting, useful and fun information on the Family Pages.


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