Caribbean Plantain Rice Rings Recipe

Caribbean Plantain Rice Rings Recipes

Plantains are generally longer and thicker than typical eating bananas. They have a lovely slightly sweet, delicate flavor and can be baked, fried or grilled. For this recipe, the plantains should be firm but not too black, which indicates over-ripeness. Be careful when slicing as they can be a bit slippery.

Ingredients :

12 cocktail sticks

2 large ripe plantains

75g (3 oz) butter

2 garlic cloves, peeled and crushed

2 spring onions, peeled and finely chopped

3 smoked back bacon rashers, rinded and cut into strips

a few sprigs fresh thyme

1 scotch bonnet chili, seeded and finely chopped

250g (9 oz) long-grain rice

1 tbsp tomato puree

50g (2 oz) creamed coconut, grated

400ml (14 fl oz) chicken or vegetable stock

3 whole tomatoes, sliced

50g (2 oz) cheese, grated (Cheddar and Edam work well)

Method :

Put the cocktail sticks to soak in cold water for 30 minutes.

Peel the plantains and cut each lengthwise into 6 slices about 5mm (1/4 in) thick. Heat half the butter in a frying pan, add the plantain strips and fry for about 5 minutes, turning once, until they turn a rich golden brown color. Drain on a piece of kitchen paper and set aside.

Melt the remaining butter in a saucepan and add the garlic, spring onions and bacon, and fry for about 1-2 minutes. Now add the thyme, chili, rice, tomato puree and grated coconut. Stir well and when it starts to sizzle, add the chicken or vegetable stock. Bring to the boil, the reduce the heat, cover and simmer for about 15-20 minutes, until the stock has been absorbed and the rice grains are tender.

Curve each slice of plantain into a circle and secure with a cocktail stick. Place on a non-stick baking sheet, then fill the centre with the rice mixture. Arrange a slice of tomato on top of each, followed by a good sprinkling of grated cheese. Place under a medium grill until the cheese has melted.

Serves 4

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