Spicy Coconut Rice
This is guaranteed to be a party favorite. Your friends, family, whoever is eating, will not be able to get enough of this Spicy Coconut Rice. I measured the ingredients perfectly so the rice is not too creamy but still lets the coconut milk flavor shine. Be sure to make extra portions, because this dish is going to go fast. It is also very good to store in the refrigerator and have for leftovers, because the flavors continue to absorb and meld together. Enjoy it all week long.
Ingredients
as written
- ½ cup oil
- 4 cups rice
- 2 bell peppers
- 1 onion
- 2 scotch bonnet or habanero peppers
- 4 cloves garlic
- 1 (2 inch) finger ginger
- 2 cups broth
- 13 ounces canned coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon crayfish, optional
Method
- 01
In a blender or food processor, pulse the bell peppers, onion, habanero or scotch bonnet pepper, fresh ginger and garlic all together. Blend coarse.
- 02
In a large dutch oven or pot, heat the oil the stir fry the blended mixture for about 5 minutes.
- 03
Then add in the coconut milk and broth to the pot. Increase the heat and bring to a boil. If using dried crayfish, add it in as well.
- 04
Rinse the 4 cups of rice thoroughly and then add into the pot. Lower the heat and cook for about 20 mins.
- 05
Gently stir the rice and check rice for doneness. If needed, cook for 5 more minutes on very low heat.
- 06
Serve with your favorite side dishes. Goes well with plantains, moi moi and any protein dish of choice.