So there’s all kinds of culinary stuff going on in Cayman right now. It’s restaurant week, there’s loads of cooking courses and the celebrity guests and chefs have been announced for next year’s Cayman Cookout! The January 12 – 15 event is hosted by Eric Ripert and will feature presentations by Ferran Adria, Jose Andres, Anthony Bourdain, Richard Blais and many others. Dana Cowin and Gail Simmons from Food & Wine Magazine be here as well wine experts Ray Isle and Aldo Sohm.
There will be tastings, demonstrations, parties and cook-offs! Bazinga!
I can’t wait. Oh, the eating there will be. In the meantime, I’ve got a really yummy little side dish that’s sure to ‘wow’ the judges at your dining table 🙂
Coconut Rice from Miss Cleo’s Cayman Kitchen
Print this recipe
You will need:
2 cups rice (long grain)
2 1/2 cups coconut water
1 tsp salt
2 cups coconut milk
- Wash the rice in a strainer under cool water. Drain well.
- Place rice in a heavy pot and add coconut water and salt. Stir several times.
- Bring to a boil, then add coconut milk and stir well. Reduce heat to low flame, cover and cook undisturbed for 15 minutes, then uncover and check rice to make sure it isn’t too dry
- Add a little more coconut milk if necessary and cook until rice is very soft and liquid is absorbed
Optional: If you wanna serve this the ‘old fashioned way’ you can spoon the cooked rice into a lightly buttered 2 quart baking dish and let rest, covered or chill until firm. You then slice the rice to serve it.