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Island Coconut Pepper Rice

Island Coconut Pepper Rice
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Island Coconut Pepper Rice is a creamy, fragrant tropical rice dish infused with rich coconut milk, bold freshly ground black pepper, and warm aromatic spices. This versatile recipe delivers a perfect balance of silky texture and peppery heat, making it an ideal comforting side or wholesome main that evokes island flavors and warmth in every bite.

Ingredients

Scale

Main Ingredients

  • 1 cup long-grain rice
  • 1 cup coconut milk (full-fat recommended)
  • 1 cup water or broth (to make the liquid ratio 1:2 rice to liquid)
  • 1 tablespoon oil or butter
  • 1 small onion or 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 to 1 ½ teaspoons freshly ground black pepper
  • ½ teaspoon salt (adjust to taste)

Optional Spices

  • ¼ teaspoon ground cinnamon
  • 2–3 cloves (whole or ground)
  • 2–3 green cardamom pods or ¼ teaspoon ground cardamom

Optional Variations

  • Chili flakes or fresh chopped chili for spice
  • Fresh herbs like cilantro, curry leaves, or thyme
  • Diced bell peppers, peas, or corn
  • Toasted cashews or shredded toasted coconut for garnish

Instructions

  1. Prepare Your Ingredients: Rinse the rice thoroughly under cold water until it runs clear to remove excess starch and ensure fluffy grains. Finely chop the onions or shallots and mince the garlic so they infuse evenly in the cooking process.
  2. Sauté Aromatics: Heat oil or butter in a medium saucepan over medium heat. Add the chopped onions and minced garlic and cook gently until translucent and fragrant, forming a savory flavor base.
  3. Toast the Spices and Pepper: Add freshly ground black pepper and any optional spices (cinnamon, cloves, cardamom) to the pan. Toast them briefly to release their essential oils and deepen the aroma, enhancing the dish’s complexity.
  4. Cook the Rice: Stir in the rinsed rice and toast for 1-2 minutes until each grain is lightly coated with the aromatic mixture. This step enhances nuttiness and keeps grains separate.
  5. Add Coconut Milk and Simmer: Pour in the coconut milk and water or broth to reach a 1:2 rice-to-liquid ratio. Season with salt and bring to a gentle boil. Then reduce heat to low, cover, and simmer until the rice is tender and liquid is fully absorbed, about 15-20 minutes.
  6. Final Fluff and Rest: Remove from heat and fluff the rice gently with a fork to separate grains and evenly distribute the coconut infusion. Let it rest covered for 5 minutes to allow flavors to meld perfectly before serving.

Notes

  • Rinse rice thoroughly to keep grains light and fluffy.
  • Use full-fat coconut milk for the richest texture and flavor.
  • Freshly ground black pepper provides stronger aroma and flavor than pre-ground.
  • Toast spices over moderate heat to avoid burning and bitterness.
  • Let cooked rice rest covered off the heat to improve texture and flavor melding.
  • Reheat gently with a splash of water or coconut milk to maintain creaminess.
  • Leftovers keep for up to 3 days refrigerated or freeze for up to 2 months.

Nutrition

Keywords: coconut rice, pepper rice, island rice, tropical rice, coconut milk rice, vegan rice, spicy rice, aromatic rice

Find it online: https://gourmetglazing.com/island-coconut-pepper-rice/