Puamana Coconut Rice

July 25, 2015
2 Ratings
Photo by Kim Pawell
  • Serves 8
Author Notes

This rice is named for my friends Carrie and Tom who have graciously hosted me in their home in Puamana in West Maui. This coconut rice is delicious and not hard to make, it just takes a lot of chopping. I enlist people to help me chop and use my food processor or mini-prep to make quick work of finely mincing the garlic and ginger. Make this rice on the stovetop, it does not work in a rice cooker. You can use sweetened or natural shredded coconut, but sweetened coconut flakes create a nice sweet-sour contrast with the lime juice. —Kim Pawell

What You'll Need
  • 28 ounces coconut milk (not lite!)
  • 1/2 cup water
  • 2 cups Jasmine rice, rinsed until water runs clear and drained
  • 1/2 teaspoon sea salt
  • 1 garlic head, cloves separated and peeled
  • 1 3" piece of peeled garlic, cut into 3 pieces
  • 2 teaspoons canola oil
  • 3 green onions
  • 1/2 bunch cilantro, washed and dried
  • 2 - 3 limes, zest and juice
  • 1 cup shredded sweetened coconut, toasted (or unsweetened if you are feeling virtuous)
  • 1 1/2 cups pineapple, chopped in 1/2" pieces
  • 1 1/2 cups mango, chopped in 1/2" pieces
  1. Put coconut milk, water, rice and salt in a covered pan. Bring just to a boil and reduce heat to low, cover and cook for 15 minutes. Watch carefully as the coconut milk boils over easily. After 15 minutes, the rice may still appear to be soupy. Give it a stir and it will absorb a lot of the moisture that is in the top of the pan. Put the cover back on and allow to rest off the heat while you finish chopping the rest of the goodies.
  2. Next, get to chopping your ginger and garlic. Hopefully you are using a food processor. A food processor quickly take the ginger and garlic down to a fine mince. Just remember to pulse. If you are cutting by hand, chop, do not grate the ginger. Grating just turns the ginger into a stringy mess.
  3. Saute the ginger and garlic in canola oil for 5 minutes until cooked. Stirring frequently taking care not to burn.
  4. Chop the cilantro and green onion. You can pulse the cilantro a couple times in the food processor if you wish, but I hand chop the green onion because I like the way the green onion rings look when they are hand-chopped.
  5. In a large serving bowl combine rice, garlic and ginger sauté, lime juice, lime zest, green onion, cilantro, toasted coconut and pineapple or mango.

See what other Food52ers are saying.

  • Fran McGinty
    Fran McGinty
  • Kim Pawell
    Kim Pawell

2 Reviews

Kim P. August 13, 2015
HI Fran, I hope you like it. It took me a few times fiddling with how to best cook the rice in coconut milk, but I finally got it. The add ins are of course what makes it. I also have a cauliflower rice version on my website http://somethingnewfordinner.com/recipe/cauliflower-coconut-rice-with-mango-pineapple if you prefer a low-carb version.
Fran M. August 13, 2015
I had a rice dish in Spokane, Wa. at an art & music show that was fantastic that had these ingredients in it . I am hoping this is the same.