Description
A flavorful coconut rice dish that combines creamy coconut milk with spices for a delightful meal.
Ingredients
- 2 tbsp coconut oil
- 1 red onion, diced
- ½ tsp cayenne pepper
- ½ tsp curry
- ½ tsp oregano
- ½ tsp salt
- 2 stock cubes
- â…› cup crayfish, blended
- 3 habanero peppers, seeded and diced
- 1 cup sweet peppers, chopped
- 2 cups coconut milk
- 1 ½ cup rice, long grain parboiled, thoroughly washed
Instructions
- In a medium-sized pot, heat the coconut oil over medium heat. Add the diced red onion and sauté until it begins to lose its red color.
- To the sautéed onions, add the crayfish, cayenne pepper, curry, salt, oregano, stock cubes, diced habanero peppers, and chopped sweet peppers. Stir this mixture for about 5 minutes.
- Pour the coconut milk into the pot and stir well.
- Add the thoroughly washed rice to the pot, ensuring it’s well-coated with the mixture.
- Cook over medium heat for approximately 45 minutes, or until fully cooked.
Notes
Monitor the heat to prevent burning and stir occasionally to mix flavors. Let the rice rest after cooking for improved texture.