Coconut Rosemary Rice

Tiffany

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 2-3 People

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Last Updated on August 22, 2023 by Tiffany

Switch up your regular boring rice routine by adding coconut milk and rosemary, you won’t regret it. The flavour profile of this incredibly simple dish will have your taste buds dancing in under 20 minutes! Coconut rosemary rice recipe is great for meal prep, well seasoned, and the perfect side dish.

Coconut rosemary rice close up shot

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    There have been way too many times where I prepared a delicious stew or sautée and have a boring, plain bowl of rice next to it! This coconut rosemary combo rice spices everything up another level. It provides the perfect amount of flavour without stealing the attention from your entree. Lets get into what we’ll use for this recipe.

    What you’ll need

    Brown rice, coconut milk, fresh rosemary stems, scallion, red onion, dry seasonings, and garlic

    Brown Rice

    Any rice can be used but I prefered brown for this recipe for added nutrients and health benefits.

    Fresh Rosemary

    This is a must! Dried rosemary just won’t have the same effect.

    Coconut Milk

    Onion

    Garlic

    Scallion

    Water

    Oil

    Coconut rosemary rice pinterest image

      Seasonings You’ll need

      Want more vegan and Caribbean spices in your kitchen? Check out my recommended products.

      How to make coconut rosemary rice

      Step One:

      Wash your veggies and rice properly and chop the onions into small pieces. Grate the garlic, leave the rosemary stems whole, and sauté the fresh herbs in a small pot with oil for at least 2 minutes. Be sure to tie the rosemary tightly if you don’t want pieces throughout your cooked rice.

      Step Two:

      Finally, once the herbs have become aromatic, add in the brown rice and coconut milk. Then, break the scallion into two pieces and stir the ingredients. Add in the dry seasoning and cover the pot until the rice is completely cooked and fluffy. Rice cooking time depends on whether brown or white is used. I used brown rice which took about 20 minutes to cook but white rice may take in-between 10-15 minutes to cook.

      Step Three:

      Once the rice is cooked, carefully remove the cooked scallion. Rosemary pieces can be kept or left. Serve with your main dish of choice and enjoy!

      How to store coconut rosemary rice

      Due to the coconut milk in the rice, this dish can store in the fridge for up to 5 days. If needed for longer, try freezing in plastic baggies. The rice can last up to 2 weeks if frozen properly in plastic bags stored in the freezer.

      coconut rosemary rice pinterest image

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      Check out these other side recipes you may enjoy

      Coconut Curry Quinoa

      Jamaican Pumpkin Rice

      Gluten Free Caribbean Dumplings

      Authentic Jamaican Rice and Peas

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      • Prep time: 5 minutes
      • Cook time: 15 minutes
      • Total time: 20 minutes
      • Serves: 2-3 People

      The flavour profile of this incredibly simple dish will have your taste buds dancing in under 20 minutes! Coconut rosemary rice recipe is great for meal prep, well seasoned, and the perfect side dish.

      Ingredients

      • 2 cups Brown rice, or rice of choice, measured dry
      • 3 stems Fresh Rosemary
      • 2 cups Coconut Milk
      • 1/2 tsp Oil, of choice
      • 4 cloves Garlic, grated
      • 1/2 small Onion
      • 2 Scallion
      • 1/2 Cup Water, optional, for extra liquid in rice

      Coconut rosemary rice dry seasonings

      • 2 Tsp Jamaican All Purpose
      • 1.5 - 2 Tsp Garlic Powder
      • 1 Tsp Onion Powder
      • Pinch Black Pepper
      • Salt , to taste

      Method

      • 1)

        Wash your veggies and rice properly and chop the onions into small pieces. Grate the garlic, leave the rosemary whole, and sauté the onion, garlic, and rosemary into a small pan with oil for at least 2 minutes. Be sure to tie the rosemary tightly if you don’t want pieces throughout your cooked rice.

      • 2)

        Once the herbs have become aromatic, add in the brown rice and coconut milk. Break the scallion into two pieces and add in. Then, stir the ingredients. Add in the dry seasoning and cover pot until the rice is completely cooked and fluffy. Rice cooking time depends on whether brown or white is used. I used brown rice which took about 20 minutes to cook but white rice may take in-between 10-15 minutes to cook.

         

                      

      • 3)

        Once the rice is cooked, carefully remove the cooked scallion. Rosemary pieces can be kept or left. Serve with your main dish of choice and enjoy!

      Notes

      • If you don’t want broken rosemary pieces in the dish be sure to tie the rosemary with a kitchen/food grade string and carefully remove the stems once ready to serve!
      • Use the extra water listed in ingredients only if more liquid is needed to cook the rice. If not, simply discard the use of the water. 

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