How To Cook Roasted Coconut Rice

Here is How to cook roasted coconut rice.  This meal has that extra roasted aroma that makes you want to eat some more. I wanted to
cook coconut rice but in a different way and while staring at the coconut lying on the table, I just went…”Why not roast the coconut first before blending?”

I quickly picked it up and started cleaning to cook before the idea disappears.

It’s very easy to cook and the whole family enjoyed this flavor. When the coconut is roasted, it brings out a very good aroma, imagine how it will taste after blending. The roasted coconut milk I tasted after sieving, it was so good, couldn’t share. Great if you don’t want to sweeten your milk. The roasting gives it both inviting aroma and
great taste.

INGREDIENTS FOR ROASTED COCONUT RICE 

2 cups of rice
1/2 kg chicken
One large coconut
1/2 cup soy oil (Vegetable oil)
2 ripe tomatoes
2 red bell peppers
3 scotch bonnet peppers (ata rodo)
1 small sized green peppers
A medium-sized red onion
1 spring onion without the green leaves
2 seasoning cubes
1 small clove garlic
A 1/2 ginger
1 teaspoon oregano
 A pinch of thyme
1 pinch curry
1 smoked catfish
Salt to taste
A handful of runner beans (Optional)


TO STEAM THE CHICKEN, YOU’LL NEED THE FOLLOWING:

1 Small onion
2 pinches of Salt
1/2 teaspoon Garlic
A half teaspoon Ginger
1/2 teaspoon thyme

1. Add these ingredients to washed chicken, mix very well, leave for about 10 minutes if you have time. In a very hot fry pan or non-stick cooking pot, drop the chicken one after the other make sure the pot is big enough so that every piece touches the bottom.

Leave to get charred but not burnt oh. Once one side gets charred like brown, flip over and let them all get charred.

Continue to stir and add water for stock. You’ll need the brown chicken stock to cook this roasted coconut rice.  Now, check for taste and remove the chicken from the stock. You can now bake, roast, or fry your chicken to be served with the rice.

2. Chop and roast the coconut as shown below, blend with water, sieve out the brown milk, and set aside.

ROASTED COCONUT RICE VEGETABLE STIR-FRY DIRECTION:

• Heat a wok or fry pan very hot, wash, chop and dice the vegetables, add to the hot fry pan, stir fry very well for about 1 minute.
• Add seasoning and a pinch of salt, then check for taste
• Add the curry, half oregano, washed smoked fish and thyme, stir again and check for taste
• Satisfied? Onion is translucent? Remove from heat and set aside.

 TO COOK PLAIN ROASTED COCONUT RICE; 

For 2 cups of rice, you’ll need
1 large smoked fish
2 coconuts, roasted, blended, milk extracted as above  
1/3 cup roughly ground crayfish
One seasoning cube
1 medium sized red onion
1/2 cup soya oil (Vegetable oil)
5 scotch bonnet peppers or more
Salt to taste
Stock or water.

DIRECTIONS:

 

• Stir fry the onion, peppers, crayfish and seasoning
• Add the stock, fish  and roasted coconut milk
• Check for salt, cover to boil before adding the washed rice. Let rice be completely submerged in the milk.
• Leave to cook until tender, as you continue to check occasionally.
• Check for doneness and taste, turn off the heat and your plain roasted coconut rice is ready.
• Serve hot and enjoy that roasted aroma.

Happy cooking!
 

Try these Nigerian recipes

• Coconut chin chin recipe
• Coconut milk plantain porridge
• How to cook jollof noodles