Coconut Rice

Fragrant rice cooked in coconut milk with a gentle pepper base: rich, creamy and lightly sweet.

Prep 15 min · Cook 50 min · Beginner friendly · $20.00 CAD

Ingredients

• 3 cup Long-grain parboiled rice
• 2 tin Coconut milk (full-fat, tinned)
• 1 cup Water or chicken stock
• 1 Red bell peppers (tatashe)
• 1 Scotch bonnet peppers
• 1 Onion (half blended, half sliced)
• 3 tbsp Vegetable oil
• 1 tsp Nigerian-style curry powder
• 1 tsp Dried thyme
• 2 leaf Bay leaves
• 2 cube Stock cubes
• 1 tsp Salt
• 1 tbsp Ground crayfish
• 2 tbsp Desiccated coconut, toasted (to finish)

Cook it step by step

1. Wash the rice and blend the pepper
2. Fry the pepper base
3. Add the coconut milk and season
4. Add the rice and check the liquid
5. Cover tightly and steam on the lowest heat
6. Check, fold and finish
7. Rest and serve