MAKING THE PERFECT COCONUT RICE IN NO TIME.

HOW PREPARE COCONUT RICE.

Except for those who are allergic to nuts or dont like coconuts for their personal reasons, coconut rice is one recipe that is cherished by all. I for one like coconut rice and I can be cooking it daily, if not for the stress of grating and juicing out the the milk from the nuts. And to relieve of going through that stress,one can now buy already extracted, packaged coconut milk or powder which can be add to work and voila your coconut rice is on it way.

PREP TIME: 20 mins COOK TIME: 30 mins SERVE: 4 cups DIFFICULTY: Easy

INGREDIENTS.

The milk of three medium sized coconuts (about three cups).
3 cups of parboiled Rice.
2 tablespoons of vegetable oil.
2 cubes of Knorr seasoning.
Half tablespoons of salt.
A medium sized onion (diced)
Half cup of diced carrots.
Half cup of sliced green beans.
Half cup of sliced green peppers.
A full tablespoon of chopped fresh pepper.
Salt to taste.

MATERIALS NEEDED.

A cooking pot.

A cooking spoon.

METHOD

1. Put a cooking pot on fire with medium heat and add the oil. Let it heat a little then add the vegetables, starting with the onions, diced carrots, green pepper, green beans then the chopped fresh pepper, stirring as you add. Add a cube of knorr seasoning and a generous pinch of salt. Stir- fry the veggies and let it cook for one minute.

2. After one minute, pack the veggies into a plates and pour the coconut milk into the pot, add the parboiled rice, the rest of the salt and last seasoning cube and close the pot to let cook untouched for 15 minutes.

3. Check the rice after 15 minutes and taste for softness of the rice. also taste for salt balance and adjust if necessary.

4. As soon as the water dries out of the rice and you have gotten your desired softness, pour the veggies into the rice, stir together, off the fire and close the pot for 5 minutes.

5. Serve immediately after 5 minutes with fried beef, grilled chicken and freshly extracted orange juice.

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