When I write a recipe with the word perfect in the title, best believe it’s the perfect recipe. Tested and retested until perfection is literally achieved. I honestly consider myself a maestro when it comes to infusion rice dishes, I optimize my recipes for simplicity and incredible depth of flavor, all while producing perfectly cooked separate rice grains.
I already have incredible recipes for Fried rice and Jollof rice. This coconut rice recipe should definitely be added to your arsenal.
- 3 cups rice (long grain or basmati rice)
- 1 tbspn Coconut oil
- One 400ml can coconut milk (preferably Thai premium) .
- 1.5 cups water
- 1 medium onion
- 2-3 medium tomatoes
- Spices: 2 bay leaves
- 1 tspn white pepper
- 1 tspn minced chili
- 4 sprigs fresh thyme (or 1 tspn dried)
- salt – to taste
- 2 heaped tbspns crayfish powder
- 1-2 stock cubes.
Finely chop onion – set aside cut tomatoes into large chunks – set aside.
Mince chili pepper – set aside .
Place a wide cooking pot on medium heat. Add in 1 tbsp of coconut oil (sub vegetable oil). Add in onion. Cook until translucent and fragrant.
Add in tomato, minced pepper and spices. Stir. Cover and leave to simmer on low-medium heat for 10 minutes .
Add in coconut milk and one and a half (1.5) cups of water into the tomato mix. Stir. Cover and bring to a rolling boil. Stir. Taste and adjust for seasoning.
Add in washed rice. Stir. Reduce heat to low-medium (4 on a marked cooker) .Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step).
Set a timer for 30 minutes and let it go! You have done all you can 😂, let Jesus take the wheel hen. Leave it alone! Don’t open the pot until time is up
By covering the pot with foil & then a lid, you are able to get away with using less liquid. The rice grains are gently steamed & infused instead of being boiled. End result is perfectly separate & delicious grains.
Serve coconut rice with Peppered meat or chicken