I have never met anyone that doesn’t like coconut, so this has led my to share my recipe on how to make coconut rice. Yummy!
The Ingredients for coconut rice Include (Serving – 6 Persons)
Coconut (one big ball)
3 cups of rice
Fresh ground or sliced tomatoes (500ml)
Chicken/beef (2KG)
Onions (2 bulbs)
Maggi cubes (2-3)
1 sachet Kitchen glory (beef seasoning)
Groundnut/vegetable oil half cup (150ml)
Salt and pepper to taste
Step 1
You start by breaking and de-shelling the coconut (we don’t need the water inside, you can drink it – very healthy), grate (sort of grind) the coconut with a grater, the idea is to squeeze out the milk from the main coconut.
Normally you grate the coconut with a grater and then add a cup of water or two and then squeeze out the white water (coconut milk) which is needed for the preparation of coconut rice. Filter the squeezed out milk and set aside in a bowl
Pick the chicken with a fork and deep fry while reserving the stock (water from the meat) for further cooking. Once you have gotten the water from the coconut and also fried the chicken… or not. Sometimes I just add the chicken without frying them.
Step 2
Set your cooking pot on heat, add half cup (150ml) of vegetable/groundnut oil, allow heating for at least 90 seconds before adding the ground or sliced tomatoes. Now fry and stir the tomatoes for the next 10-15 minutes till it is dried.
Add the meat extract (water from the meat) once you are done with frying the tomatoes, also add the coconut milk, a cube of maggi, add more salt to taste. Allow to boil before adding the rice, cook for the next twenty to forty minutes until it is very soft for consumption.
You can add a little more water along the line. Once it is soft enough to your desire, go ahead and serve with the fried meat, you just made a delicious pot of coconut rice
Serve with the cooked, fried or grilled chicken. Aside chicken you can also use goat meat, beef or assorted meat to make a delicious coconut rice meal.
