The very first coconut rice i made back in the day was a total disaster. I think i added so much water and constantly poked, prodded, turned and flipped it every second. The end result was a soggy, watery and totally tasteless rice. Now, i guess i can proudly say i’ve come a long way in mastering the perfect coconut rice making skills. Shrimp coconut rice is prepared just the same way as the classic coconut rice although it’s by far more interesting and flavorful with all the colorful vegetables and shellfish added which gives it more appeal. To make it more shrimpy, you could simply increase the amount of shrimp you intend adding to it.
Step 1: Rinse the rice with clean water and place in a pot. Add just enough water to cover the rice in the pot and cook on medium heat for 10 mins till “al-dente”(cooked to be firm to the bite). This is done to remove excess starch in the rice to prevent it from sticking together. Transfer the rice into a separate bowl and run clean water through it. Set aside.
Step 2: Break the coconuts, remove the flesh and extract the milk as shown Here.
Step 3: Pour the milk extract into a pot, add the parboiled rice, meat stock, shrimps, seasoning(in case the meat seasoning is not enough) and salt to taste. Cover the pot and leave the rice to cook for about 15 minutes till the liquid in the pot dries up.
Step 4: While the rice cooks, Chop the carrots, spring onions, bell peppers into smaller bits. Pour the vegetable oil or melt the butter in a pan. Add the chopped vegetables and stir-fry for 5 mins.
Step 5: By now the rice would have absorbed the coconut and stock liquid. Add the stir-fried vegetables into the coconut rice and mix. Leave to cook further for about 5 minutes more before turning off the burner.
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