Coconut Rice is one of my favorite rice recipes. When I was a little girl, my mom would cook it during special events and occasions. And I was always so excited to eat it.
Recently, I was craving it and decided to make it. And I’m so happy I did because it tastes soo yummy! I used some leftover coconut milk I had in my kitchen and surprisingly it turned out amazing!
Whenever my mom made her coconut rice, she will blend the coconut to extract the milky part of it before adding it to the rice. But I personally wasn’t interested in going through that hassle, so I decided to stick to regular store-bought coconut milk and it did a great job.
I didn’t notice any difference at all. So if you’re wondering if you should buy some coconut to make this recipe, you don’t. Just purchase regular coconut milk from your store, and it would do just fine.
Coconut Rice Recipe
For my recipe, I decided to add a variety of peppers. Because you all know how much I love spicy food. So I definitely made sure to throw in the good old habanero pepper. However, if spicy food is not your thing, then you can skip it. But in all honesty, the additional peppers do make this recipe taste BOMB (so I suggest giving it a shot).
I also added a bit of crayfish because crayfish literally makes every meal taste good, especially coconut rice. So if you have some in your kitchen cabinet, feel free to throw some in. You would be very glad you did.
I have good news for all my lazy cooks out there. This recipe literally takes an hour to prepare, so if you dislike waiting, this recipe will make you happy.
Let me know in the comments if you give this meal a try. I promise, it tastes sooo good and I’m so sure you all would love it as well.
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Coconut Rice Recipe
Ingredients
- 2 tbsp coconut oil - or any oil you prefer
- 1 red onion - diced
- ½ tsp cayenne pepper
- ½ tsp curry
- ½ tsp oregano
- ½ tsp salt
- 2 stock cubes
- â…› cup crayfish - blended
- 3 habanero peppers - Diced with seed removed, use less or more depending on your spice preference
- 1 cup sweet peppers - chopped
- 2 cups coconut milk
- 1 ½ cup rice - I used long grain parboiled rice. Thoroughly washed
Instructions
- In a medium-sized pot, heat the coconut oil over medium heat. Add the diced red onion and sauté until it begins to lose its red color.
- To the sautéed onions, add the crayfish, peppers, curry, salt, oregano, stock cubes, habanero peppers, and sweet peppers. Stir this mixture for about 5 minutes to allow the flavors to meld together.
- Pour the coconut milk into the pot and stir well to combine with the spice mixture.
- Add the washed rice to the pot, stirring it into the mixture to ensure it's well-coated with the spices and coconut milk. Let the rice cook over medium heat for approximately 45 minutes, or until it's fully cooked and has absorbed all the flavors.
- Once the coconut rice is cooked to your satisfaction, serve hot and enjoy!
18 Responses
Haven’t made this yet looking to possibly make it for Thanksgiving dinner however I have one eater in the family that hates fishy taste. How do I get around that?
Thanks for this recipe. To obtain that seafood flavor, I added clam juice by replacing half of the coconut milk with it. I put the spices &herbs in a blender with the liquid to blend together and then add it to the sauted veggies and rice. At last couple of minutes of cooking I added sea scallops….DELICIOUS !
Nice, I love the way you customized it. Glad you loved it 🙂
Were the sweepers sautéed or jarred sweet peppers?
Will this recipe make for 2 servings and more or just 2 serving
This recipe uses only 1½ cups of rice, so it will be ideal for two people. However, depending on your method of rationing food, you could serve at most 3 people. But feel free to double the recipe if you are cooking for a larger crowd.
Easy to follow recipe,my coconut rice was delicious, thanks a lot
Do you have a suggestion for substituting crayfish? I would love to make this, but I have an allergy to fish and shellfish.
Thanks for your suggestion!
Hey Angie,
Crayfish is actually a main ingredient in this dish that gives it a lot of flavor. However, you can try substituting it with Raw Nori Flakes. I have not tested it yet with raw nori flakes. However, that is a close substitute to get that fishy taste that enhances the flavor of the meal.
I’m cooking this right now and it’s coming out good.
Thanks.
I’m cooking this right now and it’s coming out good.
Thanks.
You are welcome
Hello! I’m cooking this now! Looks great. Just recommending being more specific on some parts of the recipe: Is it black ground pepper or red pepper(cayenne etc)? Is the rice washed before putting in? Is there any water added after rice is put in? Heat level? Thanks!
Thanks for the feedback. I just updated the recipe to be more specific about what you mentioned.
By the way, no water is added after the rice is put in. It only requires coconut milk.
Loved this recipe! So easy and delicious! Made my best coconut rice yet! So happy. Can’t wait to try it again. Thank you!
Thank you. I’m so glad you enjoyed it.
God bless x
I tried your style right before I got ready for work. It was easy to prep and it tasted superb. Thanks for this. Made it with dry fish to.
Thank you .. I’m glad you enjoyed it.