West African

Nigerian Coconut Rice

Name: Nigerian Coconut Rice
Total time: 50 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 1/2 cups long-grain parboiled rice, rinsed; 3 cups fresh or canned coconut milk; 1 cup chicken stock; 2 medium tomatoes, blended; 1 red bell pepper, blended; 1 scotch bonnet pepper, blended; 1 medium onion, diced; 3 tbsp vegetable oil; 1 tsp curry powder and 1/2 tsp dried thyme; 1 1/2 tsp salt

Fragrant parboiled rice simmered in fresh coconut milk with peppers and spices until each grain is rich, tender, and faintly sweet.

50 minutes

Serves 4

Lunch

Contains common allergens

Dairy

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Instructions

6 steps

1
Heat the oil in a heavy pot over medium heat and saute the diced onion for 2 minutes until softened and fragrant.

2
Pour in the blended tomato, red bell pepper, and scotch bonnet mixture and fry for 8 to 10 minutes, stirring often, until the raw smell disappears and the sauce thickens.
3
Stir in the curry powder, thyme, and 1 1/2 teaspoons salt, then add the coconut milk and chicken stock and bring to a gentle boil.
4
Add the rinsed rice, stir once, and make sure the liquid sits about half an inch above the grains.
5
Cover tightly and simmer over low heat for 25 to 30 minutes, checking occasionally and adding a little warm stock if it dries before the rice is tender.
6
Once the liquid is absorbed and the rice is fluffy, turn off the heat, let it steam covered for 5 minutes, then fluff and serve with grilled chicken or fried plantain.

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