HOW TO MAKE COCONUT RICE

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a coconut flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture and are often less expensive.

Crack the coconuts and cut the meat into smaller parts for blending.

Wash the coconut meat and place it in a blender with warm water; blend well to extract coconut milk.

Pass the blended mixture over a sieve to separate the coconut milk from the shaft.

Wash the peppers and onions; remove seeds from the paprika and red bell peppers.

Grate the paprika and red bell peppers.

Pound the garlic and ginger together.

Heat a little oil in a pot, then add the ground ginger and garlic; fry briefly.

Add the dry catfish and fry for a bit.

Add the grated paprika, Scotch bonnet pepper, bell pepper, and onion; allow to fry.

Add thyme, seasoning cube, and bay leaves; stir and fry a little more.

Wash the rice with hot water and salt until the water runs clear; add the rice to the pot and fry for a few minutes.

Pour in the coconut milk and adjust salt to taste; cover and cook on medium heat.

Check the rice; if not done, cover with foil to trap steam and continue cooking.

After some time, check the rice again; add chopped spring onion for flavor and cook for a few more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens