Here is the way I make my mouth-watering coconut rice.
How to cook Coconut rice
3 cups of rice
10 Chicken drumsticks
2 Onion bulbs
3 bell peppers (green, yellow, red)
3 garlic cloves
2 scotch bonnets
1 table spoon curry powder
1 table spoon thyme
3 seasoning cubes
Salt to taste
400g coconut cream
3 tablespoons ground crayfish (optional)
Desiccated coconut (to sprinkle)
1 cup of Vegetable/coconut oil
Cook chicken with blended onion and garlic, ginger powder, curry powder, thyme, one seasoning cube and salt. Separate the cooked chicken from the stock. You could fry or grill the chicken.
Parboil rice. Do not parboil if using Basmatti rice. Wash and set aside. Fry diced onions in oil with thyme and salt. Add diced bell peppers and tomato. Fry. Pour chicken stock, coconut cream and blended scotch bonnet.
Bring to boil. Add seasoning cubes and salt to taste. Pour parboiled rice. Add water if needed to just above the rice. Once boiling, reduce heat to lowest, cover pot with foil and cook till done.
Sprinkle crayfish or cooked shrimps and desiccated coconut. Stir and the food is ready.
Have you made coconut rice lately? What's your recipe?
Leave a comment below.
Radiant ~ January 2021