Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
Add coconut milk to a 6 qt sauce pot. Bring to a boil and turn heat down to a simmer. Stir frequently for 20-25 minutes or until the liquid has evaporated and the coconut solids caramelize.
Step 2
Add your long grain rice and stir until the rice is covered with the caramelized coconut.
Step 3
Add salt, turbinado cane sugar, and mix well.
Step 4
Add raisins and mix well. Make sure to get any of the caramelized bits off the bottom of the pan so they don’t burn.
Step 5
Add chopped garlic and stir.
Step 6
Add roasted coconut water, cola and mix until everything is evenly incorporated.
Step 7
Bring to a boil over medium heat and stir.
Step 8
Immediately reduce heat to low and cover pan. Cook for 18-20 minutes.
Step 9
Spread out rice on a sheet tray and place under broiler (set on high) in the middle rack for 3-4 minutes. The rice should be toasted and not burnt.
Step 10
Garnish with chopped green onions and toasted coconut
Chef's Tip
You can swap out the roasted coconut water for chicken stock or water.
Meet the Chef
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Chef Cory Morris’ extensive travels to Spain, Argentina and Portugal have influenced his cooking style and inspired dishes in some of Chicago’s top restaurants. A Food Network Champion and Beat Bobby Flay Winner, Chef Morris has an impressive portfolio as the former executive chef at Lettuce Entertain You and Culinary Director of Eat Purely, a home meal delivery service.
