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!
