Coconut rice! A very delightful dish to eat, full of flavour, full of nutrients and full of goodness!
Today, we are going to share our second version of coconut rice with you. This version is more like the West African coconut rice dishes as the final result is not creamy and the final dish looks quite simple, although it does not taste plain. The dish is a bit on the spicier side, but you can control the level of heat from the peppers by taking out the seeds or not using a green chilli pepper as those are actually spicier than red peppers.
Coconuts are one of our favourite things to add to dishes here at LickYourPlates. They always take dishes to a whole new level so, if you’re ready for a delicious meal, try out our coconut rice recipes.
Bon Appetit!
Ingredients
480g Long Grain Rice, rinsed thoroughly
1 Small Onion, diced
2 Small-Medium Garlic Cloves, minced
2-3g Ginger, minced
1 Mild Green Chilli, chopped
1 Mild Red Chilli, chopped (alternatively, use 1 Scotch Bonnet Pepper in place of chillies)
1 Bay Leaf
1/2tsp Sea Salt
1tsp Paprika
10g Stock Cube, crushed
1/6tsp Ground African Yellow Pepper (alternatively, use a smoked chilli powder)
400ml Drinking Consistency Coconut Milk
120g Coconut Pieces (separated into two 60g portions)
Method
- In a pot, parboil the rice for 8-10mins. (N.B. If the rice is rinsed in cold water after parboiling, it will result in a less creamy coconut rice)
- Using water, fry the onions, ginger, garlic and chillies in a saucepan until the onions are translucent and fragrant.
- Stir in the parboiled rice until all ingredients are evenly distributed.
- Pulse one of the 60g portions of coconut in a food processor/blender until it reaches the consistency of grated coconuts.
- Stir the pulsed coconut pieces into the rice.
- Place a bay leaf within the rice and stir in all the herbs and spices till thoroughly combined and evenly distributed.
- Using the same food processor/blender you used in a previous step, blend the other 60g of coconut pieces with the coconut milk until there are no large pieces in the milk.
- Pour the coconut milk mixture into the saucepan and give it a good stir.
- Place a lid on the saucepan until the rice is cooked through. This should take between 15 and 20 minutes. (N.B. If the coconut milk is fully absorbed before this happens, stir in more coconut milk until the rice is done. The more coconut milk you add, the creamier the final product might be.)
- Dish the coconut rice onto plates or in a serving bowl and garnish with chia and/or sesame seeds.
Serve.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.
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