Rice as we all know, is a dish that can be prepared in several ways. Over here in Nigeria, it is safe to say that rice is one of our most consumed delicacies. From Jollof rice, to fried rice, to rice and stew or better still, coconut rice. We just can’t get bored of having rice.

Today, I’ll be sharing my special coconut fried rice recipe, and if you follow this recipe strictly, you won’t resist thanking me.

Sit back and let’s get cooking.

INGREDIENTS:

2/3 cups of rice (I prefer basmati rice, but you can use long grain rice as well)

Coconut oil

Coconut milk

Butter

1 ball of onion

Spring onions

Chopped Carrots

Sweet corn

1 big Green bell pepper

1 big red bell pepper

4/5 scotch bonnet peppers

3/4 cloves of garlic

5-6 Bay leaves

1/2 tea spoon of curry

1/2 tea spoon of thyme

2/3 seasoning cubes (I use Knorr beef for all my dishes)

A pinch of salt

Note: Please buy foil paper to use when boiling the rice. I usually cover my pot with foil when cooking rice, so as to allow the steam cook the food properly.

I’ll drop a picture below of how I cover my pot with foil paper.

PROCEDURE:

Wash your rice properly to remove the starch and set aside for a few minutes in a rice drainer to dry.

Then you proceed to toast your rice by adding one table spoon of butter and one table spoon of coconut oil in your pan. Leave to heat for a while and add your washed rice and stir continuously for 3-4 minutes. The rice will brown a little and that’s perfectly fine, just stir continuously to prevent it from burning completely.

Once you are done toasting the rice for 3-4 minutes, you proceed to adding your coconut milk and a little chicken stock if you have some, if not, add a little water and salt. Also put in 5-6 bay leaves and leave to boil on low heat.

I would advise you use foil paper to cover your pot as in the picture below, to allow the rice cook properly with the steam from the little water and coconut milk.

Check the rice after 5 minutes to see if the water has dried, and also, if the rice is now 80% soft or cooked. If yes, switch off your gas and set the rice aside.

Now, you’ll bring a clean pot and add 1 table spoon of butter and 2 table spoons of coconut oil.

Leave to heat up a little, and add your onion, diced garlic, and chopped scotch bonnet peppers and sauté for 40 seconds.

After 40 seconds, you then add your chopped carrot and sauté for another 40 seconds.

Then you add your cooked rice, and season with your curry, thyme, seasoning cubes, salt and add a little water and leave to boil on low heat (with your foil paper covering the pot).

Check the rice after 5 minutes to see if it’s soft enough to be eaten, and also if the water has dried completely. If it’s still hard, add some water and leave to boil till 100% cooked.

Once the rice is thoroughly cooked, you add your diced green bell peppers, red bell peppers, spring onions, and sweet corn, and turn.

Switch off the gas and leave the pot cover cover open so as not to rid the fresh vegetables of their beautiful colors and nutrients.

Yummilicious!!!!

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