Coconut Rice

Coconut Rice

Imagine if you could perceive the fragrant aromas from this coconut rice! I’m looking forward to a day when technology advances to capture smell as we capture pictures.

I’ve always made my own Coconut oil, and I make enough to last me a year. Somehow I ran out without knowing I was finishing my last bottle. I found myself buying coconut oil for the first time almost a month ago. It cost a pretty penny. It doesn’t help that Coconuts became really scarce before the lock down and now they are pretty pricey. I have to make my coconut oil before this one I bought is exhausted. See How to make Coconut oil.

I would rarely eat coconut rice that I didn’t cook, too many pretend coconut rice that taste nothing like it, especially at some of the fast food joints. Let me show you how I make mine and have people come back for seconds and thirds.



Serves 5
  • 4 Cups Rice
  • 2 Cups Coconut milk
  • 1/4 Cup Coconut oil
  • 1 cup meat stock
  • 1/4 blitzed peppers
  • 1 small onion chopped
  • 2 or 3 Bay leaves
  • 1 tsp Curry powder
  • 1 tsp dried thyme
  • 2 seasoning cubes
  • Salt to taste
  • 1.25 cup of water


  • Heat up coconut oil and fry chopped onions with bay leaf until onions are tender.
  • Add the blitzed peppers, you can chop your peppers.
  • Add the stock, and coconut milk
  • Add Curry powder, thyme, seasoning cubes, salt.
  • Bring to a boil.
  • Add washed rice, water and cook
  • Remember to use the tips for cooking rice here.
  • Once rice is done turn off the heat and enjoy.

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