Total Time
Prep 15 mins
Cook 15 mins

This EASY recipe makes the rice especially creamy and delicious! It is a great accompaniment to Caribbean cuisine, kabobs or grilled chicken.

Ingredients Nutrition


  1. Preheat oven to broil.
  2. Spread coconut flakes and pine nuts onto large cookie sheet. Place in oven and watch closely until coconut is looks toasted. Transfer to a bowl.
  3. On stove, bring water and coconut milk to a boil. Slowly mix in rice, butter, salt and dried cherries stirring constantly. Bring back to a boil, reduce heat and simmer covered for 10-16 minutes. Quickly check at 12 and 14 minutes to see if rice is done.
  4. Remove from heat, fluff with fork and add coconut and pine nuts. Serve.


Most Helpful

This was really good! I have been a sort of coconut kick here lately and enjoy having the opportunity to use it in ways that I wouldn't normally think of it. In addition to the coconut, the cherries are a special touch too and I loved them. This will be perfect to serve with a grilled main dish and I look forward to doing so this summer. Thanks for helping out our menus. = ) Made and reviewed for PAC Spring 09.

LoriInIndiana April 24, 2009

I had this dish at a party at my sister's house. This was the yummiest rice dish I've ever had. It went well with the grilled seafood we prepared with a slightly spicy mango sauce. I loved it so much my sister sent some home with me. I had the leftover rice for breakfast. It's that good.

HItzamamma July 19, 2008

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