Ingredients with Measurements:
- 2 cups of rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon of curry powder
- 1 teaspoon of thyme
- 1 teaspoon of black pepper
- 1 scotch bonnet pepper (optional)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
4. Add the diced red and green bell peppers and cook for another 2-3 minutes.
5. Add the curry powder, thyme, black pepper, and scotch bonnet pepper (if using). Cook for 1-2 minutes until fragrant.
6. Add the rice to the pot and stir to coat it with the spices and vegetables.
7. Pour in the can of coconut milk and 1 cup of water. Stir well.
8. Add the salt and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
10. Remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 47g
Protein: 6g
Sodium: 600mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Basmati rice or jasmine rice can be used instead of long-grain rice.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Red or yellow onion can be used instead of white onion.
- Ground ginger can be used instead of grated ginger.
- Red or yellow bell pepper can be used instead of green bell pepper.
Variations:
- Add cooked chicken or shrimp to the rice for a protein boost.
- Use different spices such as cumin, coriander, or paprika for a different flavor profile.
- Add chopped tomatoes or tomato paste for a richer sauce.
- Use vegetable broth instead of water for extra flavor.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- If you don't like spicy food, omit the scotch bonnet pepper or use a milder pepper such as jalapeño.
- For a creamier texture, use two cans of coconut milk instead of one.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or on a platter garnished with fresh herbs such as cilantro or parsley.
Garnishes:
Chopped fresh herbs, sliced scallions, or toasted coconut flakes.
Pairings:
Ujuju Coconut Rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Steamed vegetables such as broccoli or green beans, or a side salad.
Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add a splash of water and continue cooking until it's tender.
- If the rice is too dry, add a bit more water or coconut milk and stir well.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Coconut rice is a popular dish in many cultures, including West African, Southeast Asian, and Caribbean cuisine.
Flavor profiles:
Ujuju Coconut Rice has a rich and creamy coconut flavor with a hint of spice from the curry powder and scotch bonnet pepper.
Serving suggestions:
Serve Ujuju Coconut Rice as a main dish or as a side dish with your favorite protein and vegetables.
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