SUNDAY LUNCH

This is my take on the traditional coconut rice. I usually make use of golden basmati rice but that was not available so I made use of easy cook long grain rice but the results are just as nice.

Ingredients:

• 2 1/2 cup easy cook rice
• 2 cups coconut milk
• 1 onion
• 1 Habanero pepper
• 1 chilli pepper
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp thyme
• 2 tbsp olive oil
• 2 seasoning cubes ( I used knorr cubes)
• Sweetcorn
• Sliced bell peppers
• Salt to taste
• Pepper to taste
• Water

How to prepare:
-Place a large pot over high heat add rice and enough water to completely cover rice. Parboil rice for 4 to 5 minutes, remove from fire, wash and drain rice and set aside.

                                   

-Dice peppers and onions according to preference ( I diced mine finely, be careful when handling habanero pepper).

                                    

-Place a different bowl over medium heat, add olive oil heat for a few minutes.

-To the oil add onions, minced ginger, minced garlic and peppers. Stir fry.

                                     

-Add coconut milk, seasoning cubes and thyme.

                                      

-Leave coconut milk mixture covered until it begins to boil.

                                       

-Add parboiled rice to coconut milk and mix properly completely covering rice with coconut milk ( you can adjust for salt and pepper at this point).

                                         

-Cover rice and reduce heat. leave for rice to get ready this would take about 15 to 20 minutes.

-Add sweetcorn and sliced bell peppers (you can use any vegetables of your choice). I diced some left over chicken breast which had already been cooked and added to the rice.

-Mix and leave to steam together for 5 minutes.

                                             

-Remove from fire. Serve and enjoy. I served this with pieces of peppered chicken