Spicy coconut rice is part of the foods I can’t say no to, even when I’m angry I will still eat it.
I remember back then when I was growing up one of my elder sister offended me so she prepared this spicy coconut rice in other to apologise but in my mind I was like if you like prepare heaven and earth I will not eat nor talk to you but unexpectedly the aroma of the food draw me nearer to the kitchen.
Can’t help it than to accept her apology and request for the coconut rice my self. So ever since then, I’ve being a big fan of coconut rice.
Looking for a meal to cook for bae/boo on their birthday coconut rice is the answer.
When you want to prepare coconut rice make you that all the ingredients are ready in your kitchen do not skip or forget any ingredient, because they work together.
After parboiling rice the other process is very fast, so setting the ingredients down will make your work faster.
When some hear the name coconut rice they think that you will cut coconut and cook with it rice no hmmm oh no dear .
To prepare coconut rice you will need coconut milk.
How to prepare coconut milk
To get coconut milk you will need a big coconut, break it, remove the back using your kitchen knife and the water.
Remove the brown skin and rinse the coconut to be Free from sand and dirt then cut the coconut into small pieces.
Pour your chop coconut into your blender and blend it smoothly, after you have blend it well pour it into a sieve to separate the milk from the shaft, you can as well press the shaft very well so that the milk in it can come out well.
Yes your coconut milk is ready.
But if you can’t go through the stress of making coconut milk yourself go to store and get already made coconut milk
Using the store coconut milk is the same with the home made coconut milk
To achieve a spicy Coconut rice you need some good fresh pepper.
- 3 cups of rice
- Habanero pepper
- One big green pepper
- Kidney beans
- 300mls coconut milk
- 100ml chicken stock
- I big red onion
- ½ cup green beans
- Grounded cray fish to taste
- ½ cup of chili pepper
- Season cubes
- 2tsp full of coconut oil (you can as well use other cooking oil)
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Parboil your rice before start cooking coconut rice to remove some starch from it.
Use long grain rice because it will make the come out nicely.
If you cannot extract coconut oil buy the already made coconut milk from store.
Crayfish is optional so feel free to skip it.
When pouring the parboiled rice make sure the water and the rice is of the same level so the rice will come out well.
Spicy Coconut Rice is a general meal so it can be enjoy by both young and old
Yes you can use white onion but the red onions give your coconut rice a yummy look.
To parboil your rice
Take your rice and wash it.
Some people pour rice directly into the pot and start parboiling without washing it first which is not good.
Cooking it like that will allow the dirty to enter the rice and some farmer use chemical to preserve their rice, so in other not to cook all this with your rice, wash the rice pour it into a pot with some water allow to boil for about 8-10minutes maximum to remove some starch then drain off the water.
If you are going to use the same pot, pour rice inside colander and raise the pot immediately.
How to prepare
On a medium heat, put your pot on fire and heat up your oil, pour your chopped red onion into the hot oil and fry it till it soft but not burnt.
Add your chopped pepper, seasoning cubes, curry, salt, kidney bean and stir it allow to cook
Pour in your coconut milk in and stir together with the other ingredients
Allow it to boil for some minutes..
Add your parboil rice and grounded crayfish stir allow to cook untill the water dries up.
Stir well so all the ingredients at the bottom of the pot will mix well with the rice.
Yes your coconut rice is ready to be served.
You can enjoyed with fried plantain and cold beverages.
Stella Aleem simply Stellaleem is a content editor at MamaJayFoods.com
I’m a wife, a mother, I love cooking and I’ve decided from day one to be teaching people all what I know.