Grandma Tuttle's Beach Rice

Transport your taste buds to a seaside escape with Grandma Tuttle's Beach Rice, a vibrant and aromatic one-pot dish that’s as comforting as it is flavorful. This easy-to-make recipe combines fluffy long-grain white rice with the creamy richness of coconut milk, infused with the bold flavors of paprika, turmeric, and thyme. Sautéed onions, garlic, celery, and colorful bell peppers add a savory foundation, while optional tender shrimp takes this dish to the next level of coastal charm. The secret lies in letting the rice soak up the spiced coconut broth, creating a perfectly tender, fragrant base. Garnished with fresh parsley and served with tangy lime wedges, this dish is the ultimate crowd-pleaser for weeknight dinners or casual gatherings. Grandma Tuttle's Beach Rice is a tropical-inspired, gluten-free comfort food that brings the breezy warmth of the beach straight to your kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 1 cup coconut milk
• 1.5 cups water
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery, finely chopped
• 1 medium bell pepper, diced (red, yellow, or orange)
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shrimp (optional), peeled and deveined
• 2 tablespoons parsley, chopped, for garnish
• 4 wedges lime wedges, for serving

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside to drain.

Step 2

In a large pot or deep skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and chopped celery. Sauté for 3-4 minutes until fragrant and the onion becomes translucent.

Step 3

Stir in the diced bell pepper, paprika, turmeric, dried thyme, and bay leaf. Cook for an additional 2 minutes to toast the spices.

Step 4

Add the rice to the pot and stir to coat the grains with the buttery spice mixture. Toast the rice for 1-2 minutes until it begins to slightly brown.

Step 5

Pour in the coconut milk and water. Add the salt and black pepper. Stir well and bring the mixture to a gentle simmer over medium heat.

Step 6

Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-18 minutes or until the rice is tender and the liquid has been absorbed.

Step 7

If using shrimp, gently nestle the shrimp on top of the rice during the last 5 minutes of cooking. Cover the pot and let the shrimp steam until opaque and fully cooked.

Step 8

Remove the pot from the heat. Let it sit, covered, for 5 minutes. Fluff the rice with a fork, discarding the bay leaf.

Step 9

Sprinkle chopped parsley over the rice for garnish. Serve warm with lime wedges on the side for a refreshing citrus kick.

Nutrition Facts

Serving size	(1616.1g)

Amount per serving	% Daily Value*
Calories	1176.4

Total Fat 26.5g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 526.9mg	0%
Sodium 3083.0mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 9.8g	0%
Total Sugars 29.0g
Protein 71.9g	0%

Vitamin D 4.5IU	0%
Calcium 280.0mg	0%
Iron 8.6mg	0%
Potassium 1767.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 24.4%

Carbs: 55.3%