DELICIOUS FRIED COCONUT RICE

This Nigerian food is called the coconut fried rice

This menu is improved upon by Mrs. Chika, my boss, her input gave this menu a boost. Join me as we do it together.

Ingredients

3 cigar cups | 750g long grain parboiled rice
600 mls Coconut Milk
Chicken (chicken/beef stock)
Chilli pepper/ Anambra peper)
Salt (to taste)
1 medium onions
3 stock cubes
1 cup dried oporo(dried shrimps)remove the head and tail.
250grms carrot( diced)
100grms of green beans ( diced)
Before you cook Coconut Rice

Now is the time to extract the coconut milk. I use my blender to blend my coconut after removing it from the shell, blend it with little content of water, after blending, pour it into a sieve and you have your milk-wow! Simple!
Parboil the rice using the method detailed in parboiling rice for cooking coconut rice. Wash the parboiled rice and put in a sieve to drain.

Cooking Directions

Now we need a pot big enough to accommodate the rice till it is done. Bear in mind that the rice will normally rise by at least one quarter of its quantity from the parboiled state to the done state.
Pour the chicken stock, coconut milk and the pot. Set on heat to boil, taste and feel the desired taste, once you get that taste, add the parboiled rice, If necessary, top up with water to bring the water level to the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
If you parboiled the rice as described at parboiling rice for cooking coconut rice, the rice should be done by the time the water is dry. Confirm that the rice is done by tasting it. That's the way coconut rice is cooked. Stir fry your carrot and green beans, spread it on it, chop little anambra pepper to have what will hit you a bit according to my boss.-you can now sit back, relax and enjoy, ever fresh, ever ready! My kitchen slogan.