HOW TO PREPARE COCONUT RICE

PREPARING COCONUT RICEINGREDIENTS:

• 4 cups coconut milk

• 4 cups of rice

• 1 cup crayfish

• 2 cups of hot water

• Pepper to taste

• 1 bulb onions

• 500g meat/fish

• 2 seasoning cubes

• 300g dried fish

•  Salt to taste

• ½ cup tomato paste

• 3 cups prawns/shrimps

• Vegetables: carrots, red pepper (optional)

DIRECTIONS:

1. For the coconut milk, grate the coconut and soak in hot water for 15mins, squeeze through with your hands (caution: may be quite hot) and pass through a sieve – season the meat and cook till it is soft.

1. Fry or grill the meat – parboil the rice for about 8-10mins.

1. Wash out some of the starch with very clean water (optional).

1. Put the rice in a pot and add the coconut milk and little water.

1. Add the broth from meat – add chili pepper, tomato paste, onions, maggi cubes, salt and crayfish.

1.  Add the dried fish after about 10mins

1. Allow to cook till it starts to dry, usually about 20mins

1. Reduce the heat and confirm that it is soft, if it isn’t, add water, a cup at a time till it is soft

1. Serve into a dish with the grilled or fried meat, very nutritious with vegetable salad.

YOU CAN EASILY COOK COCONUT RICE BY FOLLOWING THIS - STEP BY STEP PHOTOS

Start by placing the dry rice in a medium sized pot. 

Cover the rice with cool water and swish it around until the water turns cloudy. Pour off as much water as possible and repeat two more times. This will help the rice be fluffy rather than sticky when cooked. Make sure to pour off as much water as possible the last time.

All you need besides the rice is coconut milk, garlic, and salt. That’s it. Like I said, I really prefer the light coconut milk because you get tons of flavor without so much oiliness.

When cooking rice, you usually want a rice to liquid ratio of about 1:1.5 or 1:2. The can of coconut milk measured out to 1.75 cups, or you can add another cup of water. This will give you a good rice liquid ratio of 1:1.8 – right in the middle. It doesn’t have to be exact.

Add the coconut milk, minced garlic, salt, and one cup of fresh water to the pot with the rinsed rice. Give it a quick stir to make sure the salt and garlic are well distributed.

Place a lid on top and bring it up to a rolling boil over high heat. Just as soon as it reaches a full boil, reduce the heat to the lowest setting and allow it to simmer, with the lid on, for 30 minutes. After 30 minutes turn the heat off and let it sit, undisturbed for 15 more minutes. Open it up and this is what you’ve got.

Fluff it up with a fork and serve! …and try not to shovel it straight into your mouth, because you’re gonna want to.

I can eat this stuff straight… it’s amazing. Green onions go really nicely on top, as does Sriracha. I also experimented with mixing it up with the Peanut Lime Cauliflower Salad and it was OUTSTANDING.



see: Fried Rice, Thai Peanut Rice, Shrimp & Rice Salad