Coconut Rice

Coconut rice is my all time favorite. Normally I would use real coconuts for this recipe but I don't like the stress involved in extracting coconut cream. These days I have found a good substitute to cut out all that hard labor. You can use a can of coconut milk or powdered coconut but if you would rather use the normal coconut then you would need two coconuts for this recipe. Also, I have seen people cook coconut rice plain (without tomatoes) and with crayfish. I don't like my food looking pale so I add some color with tomatoes and I personally don't like using crayfish to cook rice. Whatever recipe works for you is great though but here is how I like mine...

Ingredients:
4 cups of rice
1kg Chicken or Turkey
Tomatoes
Pepper
Onions
2 Sachets Coconut Powder
Knorr Cubes
Salt
Curry
Garlic
Ginger

Directions:
Parboil the rice and set aside.

Spice the chicken/turkey with knorr, salt, curry, garlic and ginger. Blend some onions and pepper and add to the pot.

Cook till the meat is done and then strain from the stock. Bake the meat till it's browned or fry if you wish.

Blend the tomatoes, pepper and onions and put in a large pot.

Boil till the water dries out and then add a spoon of oil used to fry the chicken. Fry to tomatoes for about 3-5 minutes.

Add the meat stock and the coconut powder and bring to a boil. If it looks like you don't have enough stock for the rice, add a little water. Adjust seasoning if necessary.

After it's boiled, add the parboiled rice and turn the heat up to the highest till it starts boiling.

As soon as it starts boiling, turn the heat to the very lowest and let it slow cook till the water in the rice dries out completely. Check the rice from time to time. If it's still hard then add some water. If you notice there's water settled on top but the bottom is drying out, make small holes in the rice with a fork to allow the water get to the bottom of the pot.

Serve with the meat and coleslaw or any other vegetables.

ENJOY sweet food for the weekend!!!