Coconut and Callaloo Rice Pilaf
A fragrant Caribbean rice pilaf cooked with creamy coconut milk and tender callaloo greens, creating a rich and savory side dish. This caribbean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, coconut milk (full fat), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.
Ingredients
- 2 cups long grain white rice
- 1 1/2 cups coconut milk (full fat)
- 2 cups water
- 3 cups callaloo leaves or spinach, washed and chopped
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tbsp vegetable oil
- 2 stalks scallions, chopped
- 2 sprigs fresh thyme sprigs
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and 2 minced garlic cloves. Sauté for 4 minutes until soft and fragrant.
- Step 2: Stir in 2 cups long grain white rice and toast for 2 minutes, stirring constantly until the rice grains become translucent at the edges.
- Step 3: Pour in 1 1/2 cups full fat coconut milk and 2 cups water. Add 2 chopped scallions, 2 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil.
- Step 4: Reduce heat to low, cover the saucepan, and simmer for 15 minutes.
- Step 5: After 15 minutes, stir in 3 cups chopped callaloo leaves (or spinach), cover again, and cook for an additional 5 minutes until the rice is tender and the greens are wilted.
- Step 6: Remove thyme sprigs, fluff the rice with a fork, and serve warm as a flavorful side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut and Callaloo Rice Pilaf take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut and Callaloo Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Coconut and Callaloo Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut and Callaloo Rice Pilaf for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut and Callaloo Rice Pilaf vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
