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Tasty Tuesday: Coconut Rice, the perfect side dish

Do you have a favorite dish that you like to prepare? One that makes you feel like a cooking genius? One of mine is coconut rice. It's a recipe I have created and refined over the past few years.

I ate coconut rice for the first time at The Garden restaurant on the roof of the Joseph Smith Memorial Building in 2007. It's subtle sweetness melted in my mouth along with the contrasting saltiness of the teriyaki salmon it accompanied. Ever since that day, I have worked at recreating that dish.

Just this summer I have finally accomplished the perfect coconut rice! The good news is that I am going to share it with you. Also, I have found the perfect prepared teriyaki sauce for my salmon and I can't imagine why it would not be fabulous on chicken. I will share that with you also!

Coconut Rice
by Amy Dotson

  • 2 c. Basmati rice (this is the only rice I use besides brown)
  • 1 c. sweetened, shredded coconut (1/2 cup raw, 1/2 cup toasted)
  • 1/4 of large onion, chopped
  • 2 T extra virgin olive oil
  • 1 can coconut milk, unsweetened
  • water (add enough to the coconut milk to make 4 cups of liquid)
  • 1 T butter
  • 2 T granulated sugar
  • 1 t salt (more if you desire)

1. Put olive oil, onions and raw coconut in a saucepan and sautee for 2 minutes. Add rice and salt. Sautee until lightly browned.

2. Add coconut/water mixture, sugar and butter to the rice. Stir until it comes to a boil.

3. Turn temperature to low, put on pan lid and cook covered for 13 minutes. After 13 minutes, taste for your own balance of sweet and salty. Add more sugar and/or salt of needed (personal taste). Replace the lid and cook an additional 7 minutes.

4. Toss with toasted coconut before serving.

Teriyaki Salmon

  • 1 bottle of Kikoman Roasted Garlic Teriyaki Marinade and Sauce
  • salmon fillets
  • 1/2 of a sliced red onion

1. Place salmon in a sealable container. Pour over desired amount of teriyaki sauce. Spread red onion slices over the top.

2. Replace lid and marinate for about 1 hour. Turn it a couple of times about 1/2 way through the time.

3. When ready to cook, place on foil lined baking sheet and put into a preheated 415 degree oven for 10 minutes. Check fish. Cook for up to 14 minutes depending on size of fillet.

4. Serve hot with the above coconut rice.

You will be considered a cooking rockstar if you will serve this meal at your next dinner party. And, because I love you, I am going to tell you how to make a delicious pineapple mango salsa you could serve on top of the salmon!

Pineapple Mango Salsa
by Kamie Allen (my niece)

  • 1 fresh pineapple - peeled, cored, and chopped
  • 1 or 2 mango, peeled, seeded and chopped
  • 1/3 cup cilantro leaves
  • 1/4 cup fresh lime juice
  • 1 small red onion, coarsely chopped
  • 1 jalepeno or serrano pepper (to your taste)
  • Salt (to your taste)

Chop up and mix!

Amy has been married to her hunky, business owning, semi-pro football playing, graphic designer husband for nearly 8 years. She is also mother to an energetic, delightful, and precocious 4 year old little girl. You'll find more at I Wish I Was in Dixie. Visitors always welcome.

Enjoy shopping for quality baby clothing at

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