Skip to main content
Report this ad

See also:

A Southwest Summer: Creamy Coconut Rice

A Southwest Summer: Creamy Coconut Rice
A Southwest Summer: Creamy Coconut Rice
Chef Larry Edwards/Casa de Cuisine

Side dishes. Usually they are boring things thrown together to take up room on the plate. At restaurants they are usually things on the back-burner no one really cares about but added to the dinner to make you feel you are getting your monies worth. They are the Rodney Dangerfield of the culinary arts. This is truly unfortunate as many times the side dish can actually make the meal.

This side dish comes from one of the unsung culinary treasures of South America, the lovely nation of Columbia and has become very popular here in the great American Southwest. It is a simple dish to prepare and takes very little time. It is a perfect compliment to almost any type of entree. It is Creamy Coconut Rice and if any dish lives up to its title, it is this one!

Be careful with cooking times and rice. Not all short or long grain rices are the same, thus cooking times may vary. Ascertain your rice is cooked before you serve the dish (unless you're part pigeon and like hard kernels of rice).

Ingredients needed to make Creamy Coconut Rice (serves 4):

  • 6 cups coconut milk
  • 2 cups long-grain rice
  • 1 Tbs. sugar
  • ½ tsp. salt
  • ½ cup shredded coconut


  1. In a medium saucepan bring the coconut milk to a boil and boil for 15 minutes (it will reduce to about 3 cups).
  2. Stir in the rice, sugar and salt. Reduce the heat to a simmer and cook 15 minutes.
  3. Remove the pan from the heat, cover and let sit 15 minutes.
  4. Stir in the shredded coconut and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

Report this ad