West african coconut rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Coconut Milk |
| 1 | teaspoon | Dried Ground Crayfish |
| 1 | cup | Uncooked Rice |
| 2 | cups | Canned Tomatoes; undrained |
| 1 | small | Onion; chopped |
| Salt; to taste | ||
| Cayenne Pepper; to taste | ||
Directions
Bring coconut milk to a boil. combine rice, crayfish, tomatoes and onions with coconut milk in steaming pan; season with salt and cayenne pepper to taste. Cover and steam until rice is quite dry, 18 to 20 minutes. Fluff with fork before serving. Adjust seasoning if necessary.
Variation:
To make coconut milk, cover fresh grated coconut with hot water (approximately 3 cups). Let soak 20 to 30 minutes. Place in colander; drain over a bowl, squeezing out as much liquid as possible. Makes about 2 cups.
If not, add a bit more water to the grated coconut, drain again.
NOTES : Rice is cooked in coconut milk as is sometimes done in the Far East. The West African touch is the addition of tomatoes and onions.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998
Related recipes
- Burmese coconut rice
- Burmese-style coconut spiced fruit rice
- Caribbean fruited rice
- Caribbean rice
- Coconut gingerroot rice
- Coconut rice
- Coconut rice and peas
- Coconut rice noodles
- Coconut rice pudding
- Coconut-chile rice
- Coconut-pineapple sweet rice
- Fragrant coconut & spice rice
- Fragrant coconut and spice rice
- Fragrant coconut rice
- Indian coconut rice pilaf
- Orange rice
- Rice and coconut milk
- Rice with coconut milk
- Rice with cocounut milk
- Thai coconut rice