Do you have some coconut handy? Need a new recipe to add to your rice menu? Or are you having friends over for dinner? Surprise your family or friends with this savoury dish made with rice cooked in coconut milk.
This simple combination of coconut, rice and spices brings a rich taste and aroma to the dinner table. You will be surprised that a rice recipe this simple has so much flavour and if you really want to go coco-NUTS, you can garnish lightly with toasted coconut flakes.
This recipe serves five.
•2 large coconuts or 3 cups coconut milk
•3 cups long grain rice
•1 cup chicken stock
• Diced Fresh pepper (Green or Red bell peppers can also be used.)
•2 Tablespoons ground crayfish
•2 Tablespoons Coconut Oil or vegetable Oil
•1 medium-sized onion; chopped
•1/2 lb Shrimps (Optional)
•1 clove garlic (optional)
•1 tsp. chopped ginger (Optional)
•Salt, ground pepper and stock cubes to taste
- If you’re using fresh coconuts, crack it open and separate the soft white inner part from the hard shell using a small knife.
- Chop the coconuts into tiny bits, put them in a blender with some water and blend.
- Pour the contents of the blender into a sieve (a net or tiny hole sieve works best) and drain the milk. Apply pressure and make sure you squeeze all the milk out. You can add more water to the coconut shaft and drain again.
- Next, parboil your rice by cooking for about 10 min. Take it off the cooker and run cold water through it. Repeat until the rice cools down. Place in a colander drain and set aside.
- Heat a pot and add vegetable oil (or coconut oil if available to help intensify the flavour). Add onion, chopped pepper, ginger, garlic, green pepper and all the spices (except crayfish). Sauté for 5 min.
- Add your pre-made coconut milk, the chicken stock and then the parboiled rice. Cook for 15–20 mins. Make sure you have enough coconut milk so that you can add more to the rice if it dries out.
- Once the rice is almost done, add the crayfish. Mix it together and allow to simmer.
Your coconut rice is ready!
Garnish lightly with fried plantain or toasted coconut flakes (made from the coconut chaff mixed with sugar or honey and fried in vegetable oil till golden brown). Serve and enjoy!.
Do well to try this recipe and let your taste-buds do the talking. See y’all next time.