……..yummm!!! is the first expression you get once a scoop of coconut rice gets into your mouth. That unique feel of natural coconut flavor on the taste buds usually gives way for a nod of approval with the comment…….Very nice!”. Originally, coconut rice is a simple meal made with Coconut milk, Rice and Seasoning. The wonderful thing about coconut rice is, it still retains that yummy coconutty flavor even after absorbing the various seasonings added to it. In this recipe, I decided to put in a little twist to make it a little bit more interesting by adding my special Turkey stock……Enjoy!
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How to make classic coconut rice
• Prep time: 15 minutes
• Cook time: Over 30 minutes
• Meal Type: Main course
• Region: Nigeria
Ingredients:::
•4 cups Rice
•1 pint Thick Coconut Milk (View the Extraction process Here)
•1 Kilo Turkey
•1 tbsp.Thyme
• 1 tsp. Curry powder
• 1 medium sized onion, chopped
• 3 seasoning cubes
1 cup Butter or Margarine or Vegetable oil
• Salt to taste
•1 tbsp.Thyme
• 1 tsp. Curry powder
• 1 medium sized onion, chopped
• 3 seasoning cubes
1 cup Butter or Margarine or Vegetable oil
• Salt to taste
• Water
Additional vegetables (Optional but not necessary)
• 1 bunch Spring onion , chopped
• 2 Fresh pepper (Scotch bonnet), chopped
•1 Green bell pepper, chopped
Directions:::
Step1: The first step is to parboil the rice. To do this, you place the rice in a pot and some water and cook for about 10 minutes till its firm to the bite but still undercooked.
Step 2: Time to prepare the stock. For this i’d be using turkey meat but you can use chicken, goat, cow or any meat you have available. Place the turkey in a medium sized pot, add thyme, curry powder, chopped onion, crushed seasoning cubes and salt to taste. Add some water and leave to cook for about 12 minutes.
Step 3: Remove the turkey from the stock and fry or grill the turkey meat then set aside.
Step 4: Into the turkey stock, add the parboiled rice, coconut milk , butter/margarine or vegetable oil. Cover and leave to cook for about 15 minutes or until the liquid in the pot dries up.
Step 2: Time to prepare the stock. For this i’d be using turkey meat but you can use chicken, goat, cow or any meat you have available. Place the turkey in a medium sized pot, add thyme, curry powder, chopped onion, crushed seasoning cubes and salt to taste. Add some water and leave to cook for about 12 minutes.
Step 3: Remove the turkey from the stock and fry or grill the turkey meat then set aside.
Step 4: Into the turkey stock, add the parboiled rice, coconut milk , butter/margarine or vegetable oil. Cover and leave to cook for about 15 minutes or until the liquid in the pot dries up.
Step 5: Add the Spring onion, Fresh pepper (Scotch bonnet) and Green bell pepper, stir and leave to simmer for 5 minutes. turn off the burner and serve.
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• Brown Coconut Rice
• Coconut Recipes
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