Spicy Coconut Rice

There is something unique about the taste of coconut.  Its sweet nutty taste can contribute greatly to the simplest of dishes, even to plain cooked rice.  That is why I had to do this recipe, a spicy coconut rice for all those who say white rice can be boring.  So, here is an umami experience and a recipe to enjoy while you get all the nutritional goodness coconut can offer you.

This spicy coconut rice begins with simple ingredients and requires very little cooking experience. If you can boil water then you can surely master this recipe in one go.  The rice is boiled in coconut milk and grated coconut meat is added to the rice.  This dish is then spiced up …. and this is why we present our readers with a savory taste that will definitely surprise you and your family. This dish goes great with a curry or geera meat.  However, don’t you pair it off with any dish that is sweet, especially barbecued.  The combination could be too much of one thing (a lot of sweetness).  So, choose your sides carefully.

So without further ado, here’s my version of a Spicy Coconut Rice.

SPICY COCONUT RICE

1 cup rice
2 cups coconut milk
2 cloves garlic, grated
2 bay leaves
3 chadon beni leaves, finely chopped
1 tsp. hot pepper sauce
1/2 cup roasted coconut, grated
Salt to taste

 Note: This recipe is best when fresh coconut meat is used.

Make the coconut milk using about 3/4 of the coconut and leave a piece to roast.

 Roast the coconut over a low flame.

 The sides will begin to char a bit.

Note: Don’t worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.

Turn the coconut over with tongs.

Remove most of the char and grate. Set aside.

 Boil the rice in the coconut milk over a low flame. Stir occasionally.

 Add bay leaves.

 Leave to cook until all the liquid is absorb and the rice is cooked.

Note: You may have to add a little water to prevent sticking, but not too much.

 Remove the rice to a deep dish.

 Add the rest of the ingredients and mix well.  Serve cool.

Note: To make it spicier just adjust pepper to taste.

Print

Spicy Coconut Rice

Course Rice Dishes

Cuisine Caribbean, Fusion

Servings 8

Author Felix (Simply Trini Cooking)

Ingredients

• 1 cup rice
• 2 cups coconut milk
• 2 cloves garlic grated
• 2 bay leaves
• 3 chadon beni leaves finely chopped
• 1 tsp. hot pepper sauce
• 1/2 cup roasted coconut grated
• Salt to taste

Instructions

• Make the coconut milk using about 3/4 of the coconut and leave a piece to roast. Roast the coconut over a low flame. The sides will begin to char a bit.Turn the coconut over with tongs. Remove most of the char and grate. Set aside. Note: This recipe is best when fresh coconut meat is used. Don’t worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.
• Boil the rice in the coconut milk over a low flame. Stir occasionally. Add bay leaves. Leave to cook until all the liquid is absorb and the rice is cooked. Note: You may have to add a little water to prevent sticking, but not too much.
• Remove the rice to a deep dish. Add the rest of the ingredients and mix well. Serve cool.

So how did you do? I’ll like to find out, so leave me a comment or two if you liked my version of spicy coconut rice.

Ah gone 🙂