Sunday Coconut Rice
- 3 cups of parboiled long grain rice (washed and drained)
- 2 cups of coconut milk
- 2 cups of water
- 1 green bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 orange bell pepper (chopped)
- 1 large red onion
- 1 bunch of fresh parsley
- 1 tsp. dried pepper
- 3 tbsp. canola oil
- 1 tsp. salt
- 1tsp. Ms. Dash
- 2 tsp. thyme
- 1 tsp. curry
- 3 large bay leaves
- ½ cup shredded coconut
- Place the washed rice in a non-stick pot.
- Pour the water, bay leaves, thyme, and coconut milk and set to cook on low-medium heat.
- Heat a nonstick pan for 1 minute and add the coconut.
- Leave coconut in the pan on low heat for about 5-7 minutes while stirring continuously, or until coconut brown and becomes crispy.
- Turn off the coconut heat, and allow the coconuts to cool.
- In a separate pan, heat the oil for one minute and add the onions.
- Allow the onions to cook for about 5 minutes while stirring, then add the chopped peppers.
- Check the rice and this point to ensure that it is cooking evenly. Add about ¼ cup of water (additional) if needed.
- Stir pepper/onions mix and cook for about 3 more minutes and then turn off heat.
- The rice should have softened a bit now, cook for about 5 more minutes after which rice should be almost done.
- Add the peppers, and seasoning to the rice, stir to combine, reduce heat, and add about ¼ cup of water if needed.
- Cook with the pot uncovered for about 5 minutes or until rice becomes soft but not mushy.
- Turn off heat.
- Finish with chopped parsley and leave to cool.
- Serve with toasted coconuts.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=2103
3.5.3208