West African Coconut Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Coconut Milk,
1 tsp: Dried Ground Crayfish,
1 cup: Uncooked Rice,
2 cup: 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
on Jan 04, 1998
Source from luhu.jp
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
Source from luhu.jp