…whetting your taste bud one meal at a time
Coconut rice is one of my favorite ways to prepare my rice. It’s a yummy lunch idea made with coconut milk and you can get coconut milk from any grocery store. If you desire to use whole fresh coconut, note that you can chop and blend to get the milk out of it. All you need to do is to place it on a sieve to strain out the milk.
Coconut milk gives your rice a twist and new taste. It’s healthy and nourishing. This is one of the recipes you should try out this holiday season. You can serve it with any meat of your choice. You can also enjoy it with fried plantains, salad, or moi-moi.
Prep time: 10minutes
Cook time: 40minutes
Total time: 50minutes
• 2 cups rice
• 14 ounces of coconut milk
• 2 medium fresh tomatoes
• 1 large habanero pepper
• 1 green bell pepper
• 1 medium onion
• 2 teaspoons of coconut oil
• Himalayan salt (to taste)
• 2 bay leaves
• 1 tsp of thyme
• 2 stock cubes
• 2 teaspoons of crayfish
• 1.5 cup of water
❖ Chop/dice the tomatoes, the habanero pepper, the onions, the green bell pepper and set aside. Bring other ingredients out so that you can reach them easily once you start cooking.
❖ Place a pot on the stove, add the coconut oil and the chopped onions and stir for some minutes.
❖ Add two bay leaves, the thyme, seasoning cube, salt, the chopped pepper and the chopped tomatoes and stir. Cover the pot and allow to simmer for 10minutes. You can add some ground pepper if you really want it spicy.
❖ Now add the coconut milk, the crayfish, and water. Stir, cover the pot and bring to a rolling boil.
❖ Wash the rice into the pot and adjust the taste if required.
❖ Seal and cover the pot with foil. Then cook for about 30minutes in a medium heat.
Then it’s ready to be served.