If there’s something characteristic about Dominican food is rice. Dominicans loooove their rice. Almost all Dominican meals come out with some kind of rice. That’s why if you type rice in the site search box you’ll find a lot of it! (and much more to come!)
The east coast of Dominican Republic and specially the northeast coast and places like Samaná, Nagua and Cabrera are famous not only for their breathtaking beaches but also for their coconut based dishes. The “sous chef’s” mom, “Mama Anadina”, always carries a dry coconut with her. I’ve become increasingly in love with coconut based recipes.
Today’s recipe is very tasty and very Caribbean! Enjoy!
- 2 cups of rice
- 1 ½ cups water
- ½ cup coconut milk
- The grated pulp of ¼ coconut
- La pulpa de ¼ coco seco rallado.
- 1 teaspoon saffron (mostly for color)
- 1 tbsp. butter.
- Salt to taste. (I use a tbsp. for this amount of rice)
- Optional: a touch of chopped leek and ¼ white onion.
Bring your liquids to a boil and when it does add the rice, the coconut pulp, the saffron and the salt (if you went ahead with the leek and onion, also add the onion and half the leek)
Once it dries off, lower the fire and allow to cook at the lowest fire for 20 minutes.
After 20 minutes, turn off and serve. Add the rest of the leek and mix around.
Hope you enjoy!
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