Making coconut rice at home

Ingredients

·         4 cups rice

·         2 cans coconut milk

·         1 can sweet corn

·         1 big green ball pepper

·         1 big red ball pepper

·         Salt to taste

·         8 seasoning cubes

·         2 cups chicken stock

·         5 tbsp coconut oil/vegetable oil

·         2 medium-size onions

·         3 big carrots

·         50g green beans

·         5 spring onions

·         250 g peas

·         250 g Shrimps

Preparation

·        On medium heat, heat up vegetable oil and add the onions to sauté.

·        Add the salt, ginger, garlic, and seasoning cubes.

·        Add the chicken stock and the coconut milk, cover, and allow to boil for about 5 minutes.

·        Add washed rice to the boiling chicken stock & coconut milk.

·        Cover with foil paper and let it cook in less than medium heat (steam) until soft and well cooked.

·        Check after about 30 minutes to see if it’s well cooked. A little quantity of water can be added if need be.

·        Add the sliced spring onions and cover to steam for another five minutes, then take it away from the heat.

·        In another deep pan, add vegetable oil and fry the veggies one after the other (carrots, green beans, prawns, gizzard, onions) and set them aside.

·        In the same deep pan, add the veggies bit by bit and also add some cooked rice in bits and mix them together. Repeat this process until everything is well mixed.

·        Cover and allow to simmer for about three minutes.

·        Your coconut rice is ready!

·        Serve hot with any protein any cold drink of your choice.

·        Enjoy!

By Teen Trust

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