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

Procedure

• 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.

• Rice Dishes