Rice is one of those go to dishes whenever one is in a hurry to prepare a meal. I think it is a staple in most households. The thing I like most about rice is that it’s very versatile and you can cook it in almost any way imaginable.
To avoid cooking it in the same boring steamed manner, there are other easy methods, you can add a teaspoon of turmeric powder and voila, a whole different look and taste. Recently, I have come to love coconut rice, the rich taste of coconut in the rice is just perfect.
For this simple dish, you’ll need;
1 cup rice – chaff removed and thoroughly washed
2 cups warm water /1 cup water 1 cup coconut milk
A sachet of coconut cream powder – I used four tablespoons of the powder
Salt to taste
You can choose to use the coconut milk which is the preferred method since the coconut taste is far richer than using the coconut cream powder. Seeing that I wanted to save my coconut milk for another recipe I used the powder.
Mix one cup of warm water with the coconut cream powder. Stir to get rid of any lumps formed.
In a sufuria add the ‘coconut milk’, the other cup of water and the rice.
I cook my rice a bit differently from others and every time the grains come out one by one. I may boast that it may be my method of cooking but I think a huge part is because of the type of rice I use. Anyway, crank up the heat. Yeah, that’s my secret. Leaving the sufuria uncovered, bring the mixture to a rapid boil.
Once boiled, reduce the heat then cover the sufuria and let the rice simmer until the all evaporates.
And the rice is ready for serving.
Now serve with your favourite stew.