Caribbean Chinese Style Coconut Rice

Ingredients

In this adaptation, the traditional Uzbek Obi non is transformed into a Caribbean Chinese style coconut rice dish. The original dish is typically a flatbread made with flour and water, while this adaptation focuses on creating a flavorful rice dish. The flavors of the Caribbean and Chinese cuisines are incorporated through the use of coconut milk, ginger, garlic, and scallions, giving the dish a tropical twist. We alse have the original recipe for Obi non, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 ½ cups (300g) basmati rice 1 ½ cups (300g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1 teaspoon salt 1 teaspoon salt
• ½ teaspoon black pepper ½ teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat.
3. 3.
   Add the grated ginger, minced garlic, and sliced scallions to the saucepan. Sauté for 2 minutes until fragrant.
4. 4.
   Add the rinsed basmati rice to the saucepan and stir to coat the rice with the aromatic mixture.
5. 5.
   Pour in the coconut milk and add the salt and black pepper. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. 7.
   Simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. 8.
   Remove the saucepan from heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro and toasted coconut flakes before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the rice before serving.
• Customize the dish by adding vegetables like bell peppers, peas, or carrots for added color and nutrition.
• If you prefer a spicier version, add a pinch of red pepper flakes or a chopped chili pepper to the rice while cooking.
• Leftover rice can be transformed into a delicious fried rice dish by adding your choice of protein and vegetables.
• To achieve a more authentic Chinese flavor, use jasmine rice instead of basmati rice.

Serving advice

Serve the Caribbean Chinese Style Coconut Rice as a side dish alongside grilled or roasted meats, such as jerk chicken or Chinese-style barbecue pork. It also pairs well with seafood dishes like grilled shrimp or Caribbean-style fish. For a complete meal, serve the rice with a fresh tropical salad or steamed vegetables.

Presentation advice

Fluff the rice with a fork before serving to ensure each grain is separate and fluffy. Garnish the dish with a sprinkle of fresh cilantro and toasted coconut flakes to add a pop of color and texture. Serve the rice in a vibrant bowl or on a decorative platter to enhance its visual appeal.