Are you having friends over for dinner? Surprise your guests this Soul Food Sunday with our simply delicious Coconut Rice recipe! This simple combination of coconut, rice and spices brings a rich taste and aroma to the dinner table – and will certainly have your guests asking for more!


    1 tbsp. paprika
    1 tbsp. cayenne pepper
    5 green chillies
    1 medium green bell pepper; chopped
    1 tsp. salt

    2 seasoning cubes
    1 tbsp. coconut oil
    1 medium sized onion; chopped
    1 clove garlic
    1 tsp. chopped ginger

    2 tsp. ground crayfish
    2 large coconuts or 3 cups coconut milk
    3 cups long grain rice
    1 cup chicken stock

    1. If you’re using fresh coconuts, crack it open and separate the softer inner part from the hard shell using a small knife.
    2. Chop the coconuts into tiny bits and then put it in a blender with a few cups of warm water. Blend for about 6 min.
    3. Pour the contents of the blender into a small sieve and drain the milk. Apply pressure to make sure you squeeze all the milk out. You can add more warm water to the coconut shaft and drain again.
    4. Next, parboil your rice by cooking for about 10 min., then take it off the cooker and run cold water through it. Repeat until the rice cools down. Now place in a colander and drain. Set aside.
    5. Heat a pot and add coconut oil to help intensify the flavour. Add onion, chopped pepper, ginger, garlic and all the spices (except crayfish). Sauté for 5 min.
    6. Add your pre-made coconut milk and parboiled rice, and then add the chicken stock. Cook for 15–20 min. Make sure you have enough coconut milk so that you can add more to the rice if it dries out.
    7. Once the rice is almost done, add the crayfish. Mix it together and allow to simmer.
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