"Callaloo and Coconut Rice offers a harmonious balance of creamy textures and the distinct flavors of the Caribbean. The spicy, savory notes of the callaloo beautifully complement the subtle sweetness and richness of the coconut rice."
Callaloo and Coconut Rice
5
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- ★★
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Prep time: 10mins
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 can in brine or water, drained and rinsed callaloo
- 2 cups rinsed long grain white rice
- 1 can coconut cream
- 3 cups chicken broth
- 1 medium finely chopped onion
- 1 finely chopped red bell pepper
- 3 cloves minced garlic
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 3 tablepoons vegetable oil
- 2 bay leaves
Method
Step 1
Begin by rinsing your rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Step 2
In a large pot or deep skillet with a tight-fitting lid, heat the cooking oil over medium heat. Add the chopped onions, garlic, and red bell pepper. Sauté until the onions become translucent, about 3-5 minutes.
Step 3
Add the rinsed rice to the pot and stir for a couple of minutes, ensuring the grains are well-coated with the oil and aromatics.
Step 4
Pour in the coconut milk and broth. Stir to combine.
Step 5
Incorporate the drained and rinsed callaloo into the pot. Mix it thoroughly with the rice.
Step 6
Add salt, pepper, and bay leaves. Stir to combine.
Step 7
Bring the mixture to a boil, and then reduce the heat to low. Cover the pot with its lid and let the rice simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
Step 8
Once cooked, remove the pot from the heat and let it sit covered for another 10 minutes. After resting, fluff the rice.