How to Make Nigerian Coconut Rice

1. Measure your rice into a bowl, and wash thoroughly.
2. Parboil till its half done (that is, not soft and not too hard). Drain out your rice and run it under the tap before you set it aside.
   
3. In a large pan, add your tablespoons of any oil of choice, your chopped onions and sauté till it’s translucent. Add your diced scotch bonnet (Ata rodo) pepper, stir gently for the flavors to be infused well.
4. Add your coconut milk, chicken stock, ground crayfish, chilli powder and then bring to a boil for about 10mins. Taste for seasoning and adjust if necessary. (You might or might not need to use your seasoning cube(s) and salt).
5. Add your parboiled rice, cover the pot and allow to boil on medium heat for about 20mins or till the rice is well cooked. occasionally check if it needs extra stock and add if necessary.
6. When the coconut rice is done, you can garnish with sliced onions, tomato etc., bay leaf, and can be served with Chicken, Goat Meat and Shrimp.

Directions To Prepare

1. Measure your rice into a bowl and wash thoroughly.
2. In a large pan, add your tablespoons of any oil of choice, your chopped onions and sauté till it’s translucent. Add your diced scotch bonnet (Ata rodo) pepper, stir gently for the flavours to be infused well.
3. Add your coconut milk, chicken stock, ground crayfish, chilli powder and then bring to a boil for about 10mins. Taste for seasoning and adjust if necessary. (You might or might not need to use your seasoning cube(s) and salt).
4. Add your basmati rice, cover the pot with foil, close with a tight lid and let it boil on low – medium heat for about 25 mins.
5. Turn off heat, let the steam do the rest of the cooking for about 5minutes before opening the lid. Stir together, and your coconut basmati rice is ready. You can serve with Chicken, Goat Meat and Shrimp.