COCONUT is a tropical fruit that has a lot of uses and it is also rich in vitamins and proteins that aid carbohydrates metabolism in the body, improve your bone health, and so on.
While growing up, the promise of coconut rice is always a thing to look forward to and interestingly that has not changed.
We are not saying it’s fast to prepare but you will agree with me that having that first taste of a properly prepared coconut rice is having a taste of heaven, no lies!
The fresh aroma of coconut in the Nigerian coconut rice fills your kitchen, as it adds richness and flavour to your food, enjoy these easy steps to preparing scrumptious low-budget Nigerian coconut rice.
WHAT DO YOU NEED?
To make coconut rice for 5 adults, you will need;
4 cups rice
1/4 cup vegetable oil
3 medium onions
8 scotch bonnet (fresh pepper)
1 (400ml) can coconut milk or 1 1/2 cup homemade coconut milk
3 cups of chicken/meat stock and water
500g fresh tomatoes
3 tablespoons ground crayfish
2 teaspoons dry thyme
4 seasoning cubes
Salt
HOW TO PREPARE NIGERIAN COCONUT RICE: STEP 1
I. Wash rice, place in a pot, and add enough water to cover the rice by about 1 inch. Boil until halfway done.
II. Drain the rice in a sieve, rinse it under cold water to cool it down and stop further cooking.
III. Set aside in the sieve.
IV. Slice onions and tomatoes, chop peppers. Set aside.
STEP 2
I. Place a clean dry pot over medium-high heat, add vegetable oil and fry onions.
II. When it is soft, add chopped pepper and fry for 30 seconds.
III. Pour in coconut milk, stock and water to make up to 4 cups of liquid or just enough liquid to cover the rice.
IV. Add sliced tomatoes, crayfish, thyme, crushed seasoning cubes and any other optional spice you decide to use. Stir and cover.
V. Bring to a boil, taste and add salt.
STEP 3
I. Pour in the parboiled rice, stir and cover.
II. Cook until the rice is almost dry, stir gently and turn down the heat to a very gentle simmer.
III. Cook until all liquid has been absorbed.
IV. If the rice is still hard, sprinkle some water over it, cover and keep steaming until the texture is right.
V. Take off the heat and leave to rest before serving.
NOTE
The amount of liquid added to the coconut milk actually depends on how far or how well done you parboiled your rice. If the parboiled rice is almost soft, you will need to add less water but if it is still hard, you will need more water. It is better to use less and add more liquid later.
Coconut rice has the tendency to become soggy and burn, so you will need to adjust the cooking temperature at different times. You can use fresh whole coconut, canned coconut milk or coconut powder.
EXTRA TIP: Serve with a peppered snail, chicken, goat meat, a side of plantain, and a glass of freshly squeezed fruit juice.
SOURCE: The Pretend Chef
