Fluffy rice cooked in rich coconut milk with a hint of salt, a beloved everyday accompaniment that pairs with every Marshallese seafood dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: communal serving bowl
Garnishes: toasted coconut flakes
Accompaniments: grilled fish, pickled vegetables
Instructions
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1
Rinse rice in cold water until the water runs clear.
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2
Combine coconut milk, water, and salt in a pot and bring to a boil.
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3
Add rinsed rice and coconut oil, stir once, and reduce heat to low.
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4
Cover tightly and cook for 18 minutes without lifting the lid.
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5
Remove from heat, let stand covered for 5 minutes.
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6
Fluff with a fork and serve alongside grilled fish or stewed vegetables.
Did You Know?
Rice was introduced to the Marshall Islands during the Japanese colonial period and quickly became a dietary staple alongside breadfruit.
Chef's Notes
Equipment Tips
- medium pot with lid
- measuring cup
- fork
Garnishing
toasted coconut flakes
Accompaniments
grilled fish, pickled vegetables
The Story Behind Jokwe Raij
While rice is not indigenous to the Marshall Islands, it became deeply integrated into Marshallese cuisine during the 20th century. Cooking it in coconut milk was a natural Marshallese adaptation that transformed an imported grain into something distinctly local.
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