Jamaican Rice

Jamaican Rice

33 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  nostatic

“Authentic Jamaican rice. This adds a sweet, vegetarian complement to spicy dishes!”

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Adjust Servings

Original recipe yields 2 servings



  1. Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes.
  2. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.

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Reviews (33)

Rate This Recipe
Chef Russ

Chef Russ

This was a great dish to go along with Jamaican Jerked Chicken. I used 1/2 coconut milk and 1/2 water to cook the rice. Just perfect taste to go along with the spicyness of the main dish.



mmmm, definitely briliiant. would keep this recipe. I used shrimp in mine, and also added a dab of salt and pepper. like other reviewers it is definitely a different taste, but real good. Other modifications; i used basmati rice and steamed the rice first till done. Then stir fried the cooked rice with the other ingredients. I also used coconut milk in part to cook the rice.



I was very suprised that I liked this! I only made it to go with the Jamaican beef patties, and I had all the ingredients on hand, but it was actually pretty tastey. I wouldn't want it everyday, and I was scared of eating any leftovers because of the banana, but it was definitely a good side for the Jamaican themed dinner.

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Amount Per Serving (2 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 10.7 g
  • 17%
  • Carbs
  • 71.6 g
  • 23%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Spanish Brown Rice


next recipe:

Asian Coconut Rice