Description
A creamy and flavorful coconut rice that serves as a perfect side or main dish, customizable with your favorite vegetables or proteins.
Ingredients
- 2 tbsp coconut oil (or oil of your choice)
- 1 red onion (diced)
- ½ tsp cayenne pepper
- ½ tsp curry
- ½ tsp oregano
- ½ tsp salt
- 2 stock cubes
- ⅛ cup crayfish (blended)
- 3 habanero peppers (seeded and diced)
- 1 cup sweet peppers (chopped)
- 2 cups coconut milk
- 1 ½ cup rice (long grain parboiled, thoroughly washed)
Instructions
- In a medium-sized pot, heat the coconut oil over medium heat. Add the diced red onion and sauté until it begins to lose its red color.
- Add the crayfish, peppers, curry, salt, oregano, stock cubes, habanero peppers, and sweet peppers. Stir for about 5 minutes.
- Pour the coconut milk into the pot and stir well to combine.
- Add the washed rice and stir to coat with the spices and coconut milk.
- Cook over medium heat for approximately 45 minutes, or until fully cooked and flavors are absorbed.
Notes
Allow rice to sit covered for an additional 10-15 minutes after cooking to enhance flavors. Adjust spices to taste, and consider adding vegetables for added texture.
