-= Exported from BigOven =-
West African Coconut Rice
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Milk, Tomato, Rice, Onion
-= Ingredients =-
2 cups of coconut Milk
1 teaspoon of dried Ground Crayfish
1 cup of uncooked Rice
2 cups of canned Tomatoes; undrained
1 small Onion; chopped
Salt, to taste
Cayenne Pepper; to taste |
Instructions:
= Instructions =-
Bring coconut milk to a boil. combine rice, crayfish, tomatoes and onions with coconut milk in steaming pan; season with salt and cayenne pepper to taste. Cover and steam until rice is quite dry, 18 to 20 minutes. Fluff with fork before serving. Adjust seasoning if necessary. Variation: To make coconut milk, cover fresh grated coconut with hot water (approximately 3 cups). Let soak 20 to 30 minutes. Place in colander; drain over a bowl, squeezing out as much liquid as possible. Makes about 2 cups. If not, add a bit more water to the grated coconut, drain again. NOTES : Rice is cooked in coconut milk as is sometimes done in the Far East. The West African touch is the addition of tomatoes and onions. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 14993 **
** Easy recipe software. Try it free at: http://www.bigoven.com **  <---Can you name which country this flag is from?
|
|
