Surf and Turf Tumeric Coconut Rice

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So it was Valentine’s day and I got the fabulous news that my website was ready. It worked out! I was in awe and speechless because after a while of wondering and wishing, I had my website. Then came the nervous feeling of “what do I make or blog about to debut?” Anyway, I decided to make lunch and viola!!! I was never the kid who liked coconut rice. Firstly, I did not understand the coconut and rice idea and secondly, I had to convince myself that I did not like it because I did not like chores. Especially as the little one in my household, I did not like helping to extract the coconut milk from the coconut. So when I heard there as such thing as the coconut milk I went for it and boy was I pleased!

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If you like anything  coconut like I do, you wouls love he smell wafting through your kitchen as it cooks. My debut blog. Let us get right to it!   Tumeric Coconut Rice

Tumeric Coconut Rice
 
Prep time
Cook time
Total time
 
This is a wonderful savory dish which is quite easy for everyone And cooks in no time.
Author:
Serves: 6
Ingredients
  • 2cups long grain rice
  • 1lb chopped beef(season with salt)
  • ½ lb seafood
  • 1½ cup meat stock or water
  • 3 cups coconut milk
  • Salt to taste
  • one small onion
  • bouillon
  • 1 tsp Tumeric powder
  • ½ tsp thyme
  • 1 bay leaf
  • ½ tbsps. crayfish...(optional)
  • ½ tsp chili flakes
  • ½ cup diced carrots...(optional)
  • 1-3 habanero(ata-rodo. Minced)
  • ⅓ cup coconut oil or Cooking oil
  • 3 small garlic cloves(minced)
  • ½ inch freshly grated ginger
  • ½ tsp Nut meg
Instructions
  1. Wash rice with cold to warm water until water runs clear; then drain
  2. Heat oil in a pot. add the beef and fry until golden brown
  3. Add onion, fry until transluscent.
  4. Add carrots(if using), thyme, and tumeric and stir fry for 1minute.
  5. Add garlic, habanero pepper and rice, stir fry until each grain is coated with the oil.
  6. Then pour in your coconut milk and top with the meat stock to cook rice.
  7. Check for seasonings and add salt.
  8. Add a bouillon if needed..
  9. Bring pot to a boil
  10. Cover with a foil wrapper and a tight lid. reduce heat
  11. Allow rice to steam and cook until almost aldente.
  12. Grate in nutmeg and stir in seafood. chili flakes and cray fish
  13. Check for seasonings. Cover for a few minutes to steam and finish cooking
  14. Let rice rest before serving.

 

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