I know it doesn’t look like much.
In fact, it may seem pretty plain.
But bland and boring? Not on my watch.
No way.
Mostly because I wouldn’t eat something dull — hence the vegetables and flavor.
It looks harmless, but it’s far from ordinary.
This isn’t just plain white rice. It’s jasmine rice — aromatic and slightly floral — and until recently I didn’t even know the difference. Thank you, Google.
A few weeks ago we were out to dinner with friends, and one of the dishes came with a sweet, coconut-scented rice. I tasted a bite and was hooked. I knew I had to recreate it at home.
Next time I might add some caramelized onion for extra sweetness, but I’d probably skip pineapple or other chunks of fruit. I prefer the simple, clean vanilla-coconut flavor — no big pieces interrupting the texture.
In my food or my thighs, chunks are not welcome.
So even if it looks unassuming, give this a try — especially if you like a hint of sweetness with your savory dishes.
Island Rice
1 cup jasmine rice
1/2 cup coconut milk
1/2–1 cup water
1 teaspoon vanilla extract
Seeds from 1/2 vanilla bean
1/4 cup finely shredded coconut
1/4 cup finely chopped sweet red pepper
Combine the coconut milk, water and vanilla extract in a saucepan, then stir in the jasmine rice. Bring to a gentle boil, reduce the heat, cover and simmer until the rice absorbs the liquid, about 15–20 minutes; cooking time can vary by rice brand, so check the package directions if unsure.
When the rice is tender and the liquid is absorbed, stir in the shredded coconut, the vanilla bean seeds and the chopped red pepper. Fluff with a fork before serving.
This sweet-savory rice isn’t for everyone — my husband jokes he prefers his savory food without any sweetness — but if you enjoy a subtly sweet side dish, this recipe is a delightful, simple change from plain rice.