Nigerian Coconut Rice
Fragrant parboiled rice simmered in fresh coconut milk with peppers and spices until each grain is rich, tender, and faintly sweet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Nigerian Coconut Rice to your week, check it against your household's allergens, and build the shopping list automatically.