Description
A creamy and flavorful coconut rice dish that brings warmth and comfort to any meal.
Ingredients
- 2 tbsp coconut oil (or oil of your choice)
- 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 long grain parboiled rice (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 blended crayfish, diced habanero peppers, chopped sweet peppers, curry, oregano, salt, and crumbled stock cubes.
- Stir this mixture for about 5 minutes to allow the flavors to meld together.
- Pour the coconut milk into the pot, stirring well to combine with the spice mixture.
- Add the washed rice to the pot, stirring it into the mixture to ensure it’s well-coated with the spices and coconut milk.
- Let the rice cook over medium heat for approximately 45 minutes, or until it’s fully cooked and has absorbed all the flavors.
Notes
Consider adding fresh herbs at the end for a burst of freshness. Letting the rice rest covered for 10 minutes allows it to become perfectly fluffy.