This is a crowd pleaser. However, I have found it requires a bit more liquid when simmering the rice so I put a bit more water in.

This was a great way to add excitement to rice as a side dish. Very simple to make, great flavor from cooking the rice in coconut milk, and the cilantro/jalapeno puree took it to the next level. I didn't have coconut oil, so I used melted ghee instead. The toasted coconut on top was an easy add-on, so don't skip it if you have it in the pantry!

I made this as written and it was the best rice dish ever! I'll be making in many more times in the future. In answer to Thomas M. below, I liquified the coconut oil before using and everything blended together nicely. Thanks, Ms. Richmond and Milk Street team!

I love this recipe. It's so flavorful and easy! I make it at least once a month

I made this this evening and the result although not as the recipe suggested was still very delicious. I ran into problems making the purée. The coconut oil just flung the vegetables to the wall of the blender and it became unable to purée the ingredients. Question, was the coconut oil suppose to be in liquid form? Mine was in the more solid form we commonly find in the store. I tried to Microwave it for a few seconds to liquify the oil in the Ingredients but still the blender would not purée it. I put the finely chopped up mix in the rice and the result was still fantastic! Please pass along your thoughts on how to do the purée correctly! Love your site,,