Barbadian Coconut Rice with Fried Plantains

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy coconut rice paired with caramelized plantains, a classic Caribbean side dish that balances sweetness and savory notes. This Caribbean-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs white rice, coconut milk, plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup white rice under cold water until water runs clear. In a saucepan, combine rice, 1 can (14 oz) coconut milk, and 1/4 tsp salt. Bring to a gentle boil over medium heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
  3. Step 3: While rice cooks, heat 1 tbsp butter in a skillet over medium heat. Add 2 large sliced plantains and cook for 4-5 minutes per side until golden brown and caramelized.
  4. Step 4: Stir 1 tbsp brown sugar into the plantains during the last 2 minutes of cooking until melted and glossy. Fluff cooked rice with a fork, serve immediately with plantains on the side.

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