West african coconut rice

Yield: 4 Servings

Measure Ingredient
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.

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 <kirkland@...> on Jan 04, 1998

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