Bought a couple of coconuts on the way home yesterday! I was really excited about them, so I decided to make coconut rice!


^{(Amateur food photographer, here. Don't tease me )}

This morning, I had a glass of the fresh coconut milk I made last night. Sooo good.


^{The thicker milk from the first straining, I used for the rice. The more diluted second and third straining, I kept aside to drink.}

Ok, so the recipe. I tried this one from Kauna Kitchen.com

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡

Serves: 4

INGREDIENTS
• 2 cups of rice
• 2 cups of fresh coconut milk
• 1 cup of chicken or beef stock
• 2 tablespoons of dry ground crayfish
• 1/2 an onion (finely diced)
• 2 tablespoons of vegetable/canola oil
• 2 seasoning cubes (knorr or maggi)
• Salt, to taste
• 1/4 of a scotch bonnet pepper/atarodo
• Dried meat/fish (optional)

DIRECTIONS

1. Wash rice thoroughly and then parboil for 10 minutes. After parboiling the rice, wash it with some cold water; drain and set aside.


2. On medium heat, heat the oil in a medium sized pot; then add the diced onions and pepper. Saute the onions and pepper for about 2 minutes (the onions should still retain their colour and not turn brown).


3. Add the beef or chicken stock, coconut milk, crayfish, dried meat/fish, and seasoning cubes to the sauteed onions and pepper and bring to a boil.


4. Once the sauce starts boiling, add the parboiled rice; cover the pot and cook on medium-low heat for 20 minutes or until the rice is well cooked. (Check your rice occasionally to ensure it does not burn)



5. Serve with any side dish and meat of your choice.

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡

(I served with fried plantain and homemade fruit juice. I remembered to put meat this time )

My mom really liked it. My dad, who never gives undeserved praise for food, gave me a thumbs up, LOL.

So, Nairaland, what's your coconut rice recipe?

Wow. Nice one.

I just used some of my coconut milk to soak garri

It's really good!

Tomorrow morning I'm going to put it in my milo

I tried coconut rice once, but added Tomate . The Tomate sauce just killed the taste. I will try this your recipe later. .

I like the way you detailed it too .
Bravo Meiya

cancaworm: Wow. Nice one.

Thank youuu

Chillisauce: I tried coconut rice once, but added Tomate . The Tomate sauce just killed the taste. I will try this your recipe later. .
I like the way you detailed it too .
Bravo Meiya

Yeah, I think the coconut flavor is kind of delicate? That's why I think fresh coconut milk is best, and THICK coconut milk, with little to no other oils involved

Thank you

MissMeiya:
Thank youuu


Yeah, I think the coconut flavor is kind of delicate? That's why I think fresh coconut milk is best, and THICK coconut milk, with little to no other oils involved

Thank you

I dont have strength for that fresh one. The already processed one will do abeg. it should taste same.

But I don't just like the white color . What doyou suggest to make it a little red. Not Palm oil pls

Chillisauce:

I dont have strength for that fresh one. The already processed one will do abeg. it should taste same.

But I don't just like the white color . What doyou suggest to make it a little red. Not Palm oil pls

Ok, mine came out yellow tinted because of the meat stock... If you wanted it to be redder, maybe you could try some paprika? I think that wouldn't interfere too much with the flavor

looks gud.

made something similar before...just plain coconut rice, i added crayfish n other things too, but i added 2 much water so i didn't taste much of the coconut milk. i've also made jamaican rice n peas (it requires coconut milk) and nigerian jollof rice with coconut milk. these two came out gud. funny, i bought coconut milk today! thinking of making coconut jollof rice with it. haven't made it in a while, shud b interesting

here is mine....though I love the feel of crayfish, dryfish and possibly prawn in it..... over all its almost same recipe as yours...

Yea, sometimes I add vegetables like carrot and peas.


welldone op...ilove the way you served it.

Looks yum!

@ op please did blend the coco nut or grating? Want to try this.. Thanks

kabasa77: @ op please did blend the coco nut or grating? Want to try this.. Thanks

I removed the flesh from the shell with a small knife and blended it with 2 cups of water. Then I strained the milk from the chaff--this milk is the one I used for the rice.

I added 2 cups of water to the chaff and blended it again, and strained it, added 2 cups of water to the chaff again, blended and strained it--this milk, I kept aside to drink, used for garri soaking (tastes so good!), used in my milo, etc.

I sieved the milk from the chaff once after blending (the temptation to eat a sizable portion of the coconut was immense, but God pass that coconut sha) thus my coconut rice came out very tasty, I added tons of chopped green, red and yellow bell pepper not forgetting chopped tomatoes and onions. I used minced beef and some fried chicken..

It was awesome..

Roland17: I sieved the milk from the chaff once after blending (the temptation to eat a sizable portion of the coconut was immense, but God pass that coconut sha) thus my coconut rice came out very tasty, I added tons of chopped green, red and yellow bell pepper not forgetting chopped tomatoes and onions. I used minced beef and some fried chicken..

It was awesome..

Yayyyy! That looks so good!!!

This must be a delicious delicacy.
Will give it a try!

Great recipe..
Africa my Africa!

Am allergic to coconut don't think I'll savour the food

Op....you make me laugh!.....fresh coconutmilk from last night!....and couldn't you find something smaller to break the coconut instead of that cow killing axe?....and in pix 3...is that a mini hammer resting in the rice?? Very good for a first timer....at least your family enjoyed it. When I try I would be very happy if my dog swallow a mouthful...and I wouldn't care a damn if he brings it all up after! Next time try adding more fresh seasonings to spice up the food. To extract more milk from the coconut I suggest you grate it...add a little water and squeeze it over a strainer.More juice can be extracted from grated rather than blended coconut. Off I got to get my axe to.....

Is this chicken or chekeleke or what? Why is it looking so anorexic

All these bird food..nah

Copied

Yippppppeeeeeeeeeee!
I can always be trusted to be found on a food thread like this...lol! And one of my favourite dishes too. Iyanmmmi!
i'll give u guys some sacred tips i adopted from my neighbour in Uyo.
If u really want the taste of the coconut,keep a little portion of the concentrated milk u sieved aside. What i mean is,after grating,do not add water. Squeeze out the natural milk...very little will do. (It depends on the amount of coconut used in the first place). Then add water to the rest and sieve. The first milk is to be added when the rice is almost done. I sprinkle it and then add a little of my coconut milk powder. The coconut taste can never be doubted!
Enjoy!

Weldone op. I love the fact that your recipe excludes tomatoes. Tomatoes kills the taste of Coconut in coconut rice.

Now i'm getting hungry

So what now? U wan giv us chop





I can't bliv I saw this on frntPage

All this one na long thing.. Dnt you remember the style of OKAFOR, the int'l steward..

How I wish I can cook this......now I miss home!tnx op

Originalsly: To extract more milk from the coconut I suggest you grate it...add a little water and squeeze it over a strainer.More juice can be extracted from grated rather than blended coconut.

Thanks. I was about to ask how you guys manage to extract the 'milk'.

MissMeiya: Bought a couple of coconuts on the way home yesterday! I was really excited about them, so I decided to make coconut rice!


^{(Amateur food photographer, here. Don't tease me )}

This morning, I had a glass of the fresh coconut milk I made last night. Sooo good.


^{The thicker milk from the first straining, I used for the rice. The more diluted second and third straining, I kept aside to drink.}

Ok, so the recipe. I tried this one from Kauna Kitchen.com

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡

Serves: 4

INGREDIENTS
• 2 cups of rice
• 2 cups of fresh coconut milk
• 1 cup of chicken or beef stock
• 2 tablespoons of dry ground crayfish
• 1/2 an onion (finely diced)
• 2 tablespoons of vegetable/canola oil
• 2 seasoning cubes (knorr or maggi)
• Salt, to taste
• 1/4 of a scotch bonnet pepper/atarodo
• Dried meat/fish (optional)

DIRECTIONS

1. Wash rice thoroughly and then parboil for 10 minutes. After parboiling the rice, wash it with some cold water; drain and set aside.


2. On medium heat, heat the oil in a medium sized pot; then add the diced onions and pepper. Saute the onions and pepper for about 2 minutes (the onions should still retain their colour and not turn brown).


3. Add the beef or chicken stock, coconut milk, crayfish, dried meat/fish, and seasoning cubes to the sauteed onions and pepper and bring to a boil.


4. Once the sauce starts boiling, add the parboiled rice; cover the pot and cook on medium-low heat for 20 minutes or until the rice is well cooked. (Check your rice occasionally to ensure it does not burn)



5. Serve with any side dish and meat of your choice.

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡

(I served with fried plantain and homemade fruit juice. I remembered to put meat this time )

My mom really liked it. My dad, who never gives undeserved praise for food, gave me a thumbs up, LOL.

So, Nairaland, what's your coconut rice recipe?

looks delicious sha ...

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