Description Edit


Rice with Coconut

Ingredients Edit

Directions Edit

  • Take a fresh coconut, open with a nail and drain the coconut water in a cup and reserve.
  • Brake the coconut, remove the hard core, cut it in rather small pieces and divide in two portions.
  • Put one portion at a time in the blender with one cup of very hot water and liquefy for 2-3 minutes
  • Pour through a sieve and squeeze all the water out in a pan.
  • Blend again the squeezed coconut with another cup of hot water and squeeze again.
  • Discard the residue.
  • Repeat procedure with second portion.
  • Set this coconut milk to boil until it is almost reduced and the oil starts showing.
  • Reduce the heat to medium and stir the bottom continuously with a wooden spoon to avoid sticking to the pan; let the cream brown.
  • Do not let it get too dark, this cream should not be bitter.
  • Add the 3 1/2 cups of water, which include the coconut water reserved from the beginning.
  • Increase the heat to high and when the water starts to boil, add the two cups of rice, the salt and the Sugar
  • When the rice is starting to dry, reduce the heat to simmer, stir gently with a long fork, cover and let it cook for about 20 to 25 minutes.

See also Edit

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