The traditional way of making coconut rice is as a one-pot dish with goat meat, crayfish and smoked fish which can sometimes mask the delicate flavour of the coconut. This non-traditional version allows the coconut notes to shine through, with colour and interest provided by the mixed vegetables, toasted nuts and fresh herb.
This can be made with fresh or canned coconut milk. To extract fresh coconut milk, crack open one coconut (reserving the liquid) and grate the coconut flesh. Place the grated coconut in a muslin cloth over a bowl and pour in some warm water. Squeeze the cloth to extract the coconut milk and repeat until you have sufficient milk. Discard the coconut chaff and freeze any excess milk. Make it as a one-pot meal by adding pieces of chicken, fish or prawns at the appropriate time during the cooking process.
Ingredients
- 600g basmati rice
- 4 tablespoons coconut oil (vegetable oil is also fine)
- 1 large onion, about 160g
- 2 cloves of garlic, about 8g
- 1 tablespoon finely chopped ginger
- 500ml water or chicken stock
- 400ml unsweetened coconut milk (1 can)
- 1 Scotch Bonnet chilli, about 8g (optional)
- 300g frozen mixed vegetables
Instructions
- Rinse the rice in cold water until it runs clear, drain and set aside.
- Liquidise the onion, garlic, ginger and chilli (if using) with a little water.
- Heat the oil and fry the onion mixture for about 5 minutes.
- Pour in the coconut milk and bring to boil. Simmer for another 5 minutes. Thoroughly stir in the rice and then add the stock or water. Adjust the seasoning as required and bring back to the boil.
- Turn down the heat to a simmer. Place some foil or muslin over the pan and put the lid on. Cook for 15 minutes and switch off heat. The steam will cook the rice. Add some frozen vegetables at this stage to add more colour and visual interest.
Notes
Garnish
- 6 tablespoons roasted cashew nuts, roughly chopped
- 2 tablespoons toasted almonds (optional)
- Chopped parsley
- Half an onion, finely sliced and fried until brown and crispy
- 6 tablespoons roasted cashew nuts, roughly chopped
- 2 tablespoons toasted almonds (optional)
- Chopped parsley
- Half an onion, finely sliced and fried until brown and crispy
Edesi Isip (Traditional Efik Coconut Rice)