Caribbean Coconut Rice

Transported straight from the sun-soaked patio of Tropical Vibes Ray & Mike in Puerto Banús, these savory fried plantains—classic Caribbean tostones—redefine rustic comfort. Thick slices of unripe green plantain are par-cooked in hot oil to soften the starchy core, smashed into jagged golden medallions, and fried a second time until shatteringly crisp around the frilled edges. Finished with a lavish shower of flaky sea salt while sizzling hot, they deliver the definitive bistro bar snack: deeply savory, beautifully textured, and utterly addictive.

The Bistro Recipe

Fluffy, separate grains of long-grain rice infused with creamy coconut milk, fresh garden thyme, scallions, and warm Jamaican allspice.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Method Steam

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Rice & Aromatics

• 1.5 cup long-grain white or Jasmine rice, rinsed until water runs clear
• 1 tbsp neutral cooking oil or unsalted butter
• 2 stalks scallions, finely minced
• 2 cloves garlic, finely grated
• 3 sprigs fresh thyme, leaves stripped and chopped
• 0.25 tsp ground Jamaican allspice
• Flaky sea salt & freshly cracked black pepper, to taste

Steaming Liquids

• 1.25 cup canned full-fat coconut milk, well shaken
• 1.25 cup low-sodium vegetable or chicken stock

Instructions

1. 1
   Rinse Grains

   Rinse rice in cold water until runoff turns completely clear to prevent gummy, clumping texture.

2. 2
   Bloom Aromatics

   Warm oil in a heavy saucepan; sweat scallions, garlic, thyme, and allspice until fragrant, about 1 minute[cite: 7].

3. 3
   Toast Rice

   Add rinsed rice; toast 2 minutes over medium heat until grains are dry, glossy, and fragrant.

4. 4
   Simmer & Cover

   Pour in coconut milk, stock, and salt. Bring to a rolling boil, stir once, then cover tightly.

5. 5
   Steam Low

   Reduce heat to lowest setting; simmer undisturbed for 18 minutes until liquid is fully absorbed.

6. 6
   Rest & Fluff

   Remove saucepan from heat and rest covered 10 minutes; gently fluff grains using a fork.

7. 7
   Mold & Plate

   Pack rice firmly into a square mold or ramekin, invert onto serving plates, and unmold cleanly[cite: 7].

The Secret to Tender, Distinct Grains: Pure coconut milk can be too heavy and cause rice to become gummy at the bottom. Cutting the coconut milk 50/50 with light stock gives you rich coconut richness while allowing each grain to steam fluffy and distinct[cite: 7]. Lightly oiling a square ramekin ensures an effortless release for that signature bistro pyramid presentation[cite: 7].

Curated Pairing Crisp Chablis or a dry Jamaican rum punch with fresh lime to cut through the luscious coconut fat.

Inspiration from Tropical Vibes

Tropical Vibes Ray & Mike Caribbean food

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