Yield: 4 Servings
|2 cups||Coconut Milk|
|1 teaspoon||Dried Ground Crayfish|
|1 cup||Uncooked Rice|
|2 cups||Canned Tomatoes; undrained|
|1 small||Onion; chopped|
|\N \N||Salt; to taste|
|\N \N||Cayenne Pepper; to taste|
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.
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