Ingredients with Measurements:
- 2 cups of long-grain white rice
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of thyme leaves
- 2 scallions, chopped
- 1 scotch bonnet pepper, seeded and minced
- 2 bunches of callaloo, chopped
- 1 tablespoon of butter
- 1 tablespoon of lime juice
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the thyme, scallions, and scotch bonnet pepper and cook for another minute.
4. Add the callaloo to the pot and stir well. Cover and cook for 5-7 minutes until the callaloo is wilted.
5. Add the rice to the pot and stir well to combine with the callaloo mixture.
6. Add the coconut milk, water, and salt to the pot and stir well. Bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is cooked and the liquid is absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes.
9. Add the butter and lime juice to the pot and fluff the rice with a fork.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 355
Fat: 17g
Carbohydrates: 46g
Protein: 6g
Sodium: 425mg
Sugar: 2g
Fiber: 3g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- Spinach or kale can be used instead of callaloo.
- Jalapeño pepper can be used instead of scotch bonnet pepper.
Variations:
- Add cooked shrimp or chicken to the rice for a complete meal.
- Use vegetable broth instead of water for added flavor.
- Add diced tomatoes to the callaloo mixture for a pop of color.
Tips and tricks:
- Use a wooden spoon to stir the rice to avoid breaking the grains.
- If you can't find callaloo, you can use spinach or kale instead.
- Be careful when handling scotch bonnet pepper as it is very spicy.
Storage instructions:
- Store the leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the rice in a large bowl or platter.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
- Toasted coconut flakes.
- Chopped nuts such as almonds or cashews.
Pairings:
- Grilled or roasted chicken.
- Fried plantains.
- Steamed vegetables such as broccoli or green beans.
Suggested side dishes:
- Mango salsa.
- Caribbean-style coleslaw.
- Fried or boiled dumplings.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw meat or vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Callaloo is a traditional Caribbean dish made with leafy greens such as taro leaves or amaranth leaves.
Flavor profiles:
- This dish is creamy, savory, and slightly spicy.
Serving suggestions:
- Serve the rice as a side dish or as a main course with protein.
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Region: Caribbean