NIGERIAN COCONUT RICE RECIPE

Nigerian coconut rice is easy to prepare and can be served on its own or as part of a main course.

Ingredients

• 3 cups rice (long grain or basmati rice)
• 1 tbspn Coconut oil
• One 400ml can coconut milk 
• 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.

Cooking Instructions

1. Finely chop onion – set aside cut tomatoes into large chunks – set aside.
2. Mince chili pepper – set aside .
3. 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 .
4. Add in tomato, minced pepper and spices. Stir. Cover and leave to simmer on low-medium heat for 10 minutes .
5. 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. .
6. Add in washed rice. Stir. Reduce heat to low-medium (4 on a marked cooker) .
7. 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) .
8. Allow to cook for 30 minutes. 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 .

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