COCONUT RICE

INGREDIENTS:

1/4 cup vegetable oil

3 medium onions

8 scotch bonnet (fresh pepper)

1 (400ml) can coconut milk OR 1 1/2 cup homemade coconut milk

3 cups stock+water 

500g fresh tomatoes

3 tablespoons ground crayfish

2 teaspoons dry thyme

4 seasoning cubes 

salt

Optional spices and herbs

1 teaspoon crushed garlic

1 teaspoon crushed ginger

curry leaves (partminger)

scent leaf

Process fresh coconut to extract the milk. Use about 2 cups of water (Do not throw away the chaff.

Wash rice, place in a pot, add enough water to cover the rice by about 1 inch. Boil until halfway done.

Drain rice in a sieve, rinse with under cold water to cool it down and stop further cooking.

Set aside in the sieve.

Slice onions and tomatoes, chop peppers. Set aside.

Place a clean dry pot over medium-high heat, add vegetable oil and fry onions.

When it is soft, add chopped pepper and fry for 30 seconds.

Pour in coconut milk, stock and water to make up to 4 cups of liquid or just enough liquid to cover the rice.

Add sliced tomatoes, crayfish, thyme, crushed seasoning cubes and any other optional spice you decide to use. Stir and cover. 

Bring to a boil, taste and add salt.

Pour in the parboiled rice and scent leaf or curry leaf (Partminger), stir and cover.

Cook until the rice is almost dry, stir gently and turn down the heat to a very gentle simmer.

Cook until all liquid has been absorbed.

If the rice is still hard, sprinkle some water over it, cover and keep steaming until the texture is right.

Take off the heat and leave to rest before serving.