I know it doesn’t look like much.
In fact, it may seem pretty ordinary.
But would I ever serve you something bland and boring?
No.
I’m the sort of person who avoids bland food — which is why there are vegetables and flavor here.
It looks harmless, but it’s more interesting than it appears.
This is not just plain white rice — it’s jasmine rice, fragrant and slightly sweet. Until recently I didn’t even know jasmine rice existed; thank goodness for Google.
A few weeks ago we were out to dinner with friends and Nick ordered fajitas accompanied by a sweet, coconut-scented rice. I only had a taste, but I was hooked and knew I had to recreate it at home.
Next time I might add some caramelized onion for extra depth and sweetness, but I’d probably skip pineapple or other fruit — I prefer the clean vanilla-coconut flavor. I’m also not a fan of chunky additions in my rice.
In my food or my thighs.
So while it may not look like anything special, this rice is worth making — especially if you like a hint of sweetness in savory dishes.
Island Rice
1 cup jasmine rice
1/2 cup coconut milk
1/2 – 1 cup water (adjust as needed)
1 teaspoon vanilla extract
Contents of 1/2 vanilla bean
1/4 cup finely shredded coconut
1/4 cup finely chopped sweet red pepper
Combine the water, coconut milk, and vanilla extract in a saucepan, then add the jasmine rice. Bring to a boil, reduce the heat, cover, and simmer until the rice has absorbed the liquid — about 15–20 minutes, depending on the rice brand. Check package directions and adjust the liquid if necessary.
Once the rice is cooked, gently stir in the shredded coconut, the scraped vanilla bean seeds, and the chopped red pepper. Fluff with a fork and serve warm alongside grilled meats, seafood, or your favorite tropical-inspired dishes.
My husband calls this idea his worst nightmare: sweet rice that’s not dessert. He’d rather pass — but I love it.