How to make Plain Nigerian Coconut Rice
Here's how to make the Classic Plain Nigerian Coconut rice.
Plain Nigerian Coconut Rice RecipeThis recipe is the standard method of making coconut rice using regular rice and basmati rice |
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Ingredients:- 2 cups of long-grain rice/basmati rice
- 1 can of coconut milk OR 2 cups of home-made coconut milk
- 2 nicely diced scotch bonnet (Atarodo) pepper (optional)
- 1 medium onion
- 1-2 cups of chicken stock
- 2 tablespoons of coconut oil or olive oil
- 2 tablespoons of ground crayfish
- Seasoning cube(s) to taste
- Salt to taste
- Chilli powder to taste (optional)
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Directions (For Long-grain Rice): 1 Measure your rice into a bowl, and wash thoroughly.2 Parboil till it’s half done (that is, not soft and not too hard). Drain out your rice and run under the tap before you set aside.
Note: 3 In a large pan, add your tablespoons of any oil of choice, your chopped onions and sauté till it’s translucent. Add your diced scotch bonnet (Ata rodo) pepper, stir gently for the flavours to be infused well.
4 Add your coconut milk, chicken stock, ground crayfish, chilli powder and then bring to a boil for about 10mins. Taste for seasoning and adjust if necessary. (You might or might not need to use your seasoning cube(s) and salt).
5 Add your parboiled rice, cover the pot and allow to boil on medium heat for about 20mins or till the rice is well cooked. occasionally check if it needs extra stock and add if necessary.
6 When the coconut rice is done, you can garnish with sliced onions, tomato etc., bay leaf and can be served with Chicken, Goat Meat and Shrimp. ENJOY!
Directions (For Basmati Rice): 1 Measure your Basmati rice into a bowl and wash thoroughly.2 In a large pan, add your tablespoons of any oil of choice, your chopped onions and sauté till it’s translucent. Add your diced scotch bonnet (Ata rodo) pepper, stir gently for the flavours to be infused well.
3 Add your coconut milk, chicken stock, ground crayfish, chilli powder and then bring to a boil for about 10mins. Taste for seasoning and adjust if necessary. (You might or might not need to use your seasoning cube(s) and salt).
4 Add your basmati rice, cover the pot with foil, close with a tight lid and let it boil on low - medium heat for about 25 mins.
5 Turn off heat, let the steam do the rest of the cooking for about 5minutes before opening the lid. Stir together, and your coconut basmati rice is ready. You can serve with Chicken, Goat Meat and Shrimp.
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How To Make Oven-Baked Coconut Rice
Here's how to make Oven-Baked Coconut Rice coconut rice:
Oven-Baked Coconut Rice RecipeThis recipe is a variation of coconut rice using an oven. |
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Ingredients:- 4 Cups of Rice
- 1 1/2 Coconut Milk (400ml)
- 2 1/2 Cups of Water
- 3 Seasoning Cube (maggi)
- 1 Cup of Smoke Fish or Meat
- 2 Table Spoon Crayfish (ground )
- 2 Tomatoes
- 2 Hot pepper
- 1/2 Onions
- Salt to taste
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Directions: 1 Wash and completely drain your rice.
2 Add your rice and all the other ingredients in an oven safe pan and cover pan tightly with a foil.3 Place in oven and cook at 450f for about 40 minutes4 Remove from oven and serve!
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Notes: - Ensure you’re using equal amount of liquid to an equal amount of rice (like in the recipe above for 4 cups of rice, we used 4 cups of liquid (i.e 1.5 cups of coconut milk + 2.5 cups of water)
- If you have a clean rice you don’t even need to wash the rice. However, if you do wash, make sure you completely drain
- Do not stir or check on the rice while it’s in the oven. Doing this will cause it not to cook evenly because of the loss of steam
- You can make use of any type of oven safe pan including baking pan and disposable foil.
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How to make Coconut Fried rice
Here are two methods of making coconut fried rice:
Coconut Fried Rice RecipeThis recipe is a variation of coconut rice, fried rice style. |
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Ingredients:- 1½ cups of regular long-grain rice
- 1 can of coconut milk OR 2 cups of home-made coconut milk
- 1 tablespoon of coconut flakes (optional)
- ½ cup of mixed vegetables (i.e carrots, sweet corn, sweet peas etc.)
- ½ teaspoon of turmeric (for colour)
- 2 tablespoons of coconut oil
- 1 diced habanero pepper
- 1 teaspoon of chilli powder
- 1 small white onion
- Salt to taste
- 1 cup of chicken stock
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Directions (Method 1): 1 Wash your rice till the water runs clear then drain.2 Then, in a pot add your chicken stock and coconut milk and bring to a boil for about 2 minutes.3 Add parboiled rice, salt, diced habanero pepper and allow to cook till the liquid is dried up. Stir in well.4 In a large pan, heat up 2 tablespoons of coconut oil and sauté onions till it’s translucent. Add your mixed vegetables then your chili powder, turmeric and a little salt. Mix properly to get the seasoning infused into the veggies.5 Add in little increments, your rice and stir-fry for about 5 minutes. Remove from heat and serve.
Directions (Method 2): This coconut fried rice can also be made in the oven: 1 Preheat oven to 400 degrees2 In a roast pan, add your parboiled rice or basmati rice, chicken stock, coconut milk, habanero pepper and salt. Mix together properly. Cover with an aluminium foil and place on the lower rack of the oven.3 In a large pan, heat up 2 tablespoons of coconut oil and sauté onions till it’s translucent. Add your mixed vegetables then your chilli powder, turmeric and a little salt. Mix properly to get the seasoning infused into the veggies.4 Check the rice in the oven for doneness and when done (that is all the liquid is absorbed and the rice is soft), mix your stir-fried mixed vegetables, cover with a foil and allow to rest.5 Food is ready!
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How to make Coconut Jollof rice
Here's how to make the Coconut Jollof Rice:
Coconut Jollof Rice RecipeThis recipe is a variation of coconut rice, jollof rice style. |
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Ingredients:- 3 cups of any rice of choice (Long grain rice, basmati and even ofada rice is fine)
- 2 cups of Coconut milk
- 2 tablespoons of Coconut oil
- 4 Red bell pepper (Tatashe)
- 2 Scotch bonnet pepper (Ata rodo)
- 1 large onions
- 1-2 tomato
- 1-2 sachets of Gino tomato paste
- 2 cups of beef/chicken stock
- Butter (optional)
- 1 clove of garlic (grated)
- 1 teaspoon of ginger (grounded)
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- 2 Bay leaves
- Salt to taste
- Seasoning cube(s) to taste
- Other spices like white pepper, black pepper, smoked paprika to taste
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Directions1 Wash your rice thoroughly and parboil with the coconut milk. Let the coconut milk be slightly above the level of the rice. The idea is to cook the rice but should still remain firm because you’re not cooking the rice all through
2 Meanwhile, you should have blended your red bell pepper, scotch bonnet pepper, tomatoes, onions, garlic and ginger and brought to a boil till the water is dried up. The blend mix should be a thick paste.
3 Pour coconut oil into a saucepan, add onions and fry till it’s scented and translucent. Then add tomato paste and stir to fry. Add thyme, curry powder, white pepper, bay leaves and keep stirring till the oil floats to the top and the tomato paste has lost its sour, acidic taste. (That’s when you know the tomato paste is fried well).
4 Add your blend mix of pepper and tomato to the tomato paste and add your beef/chicken stock. Taste for seasoning and adjust if necessary. When this is done and begins to bubble, you add your parboiled rice into the stew and leave to simmer
5 Simmer for about 10-15mins or when the water is absorbed. Check for doneness and if not done to your satisfaction, place foil paper over the rice and cover tightly. Trapping in the steam would let the rice cook thoroughly and allowing it to slightly burn brings about a caramelisation of the coconut, enhancing the coconut flavour.
6 Turn off heat and serve.
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How to make Coconut rice and beans
Here's how to make the Coconut Rice And Beans:
Coconut Rice And Beans RecipeThis recipe is a simple variation of coconut rice where beans is added |
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Ingredients:- Rice
- Beans
- Coconut Milk
- Onion (Chopped)
- Salt
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Directions:1 Wash your beans.2 Put washed beans and 5 cups of water in a large put on high heat. Allow beans to cook for about 1 hour, 30 minutes ( or until beans is soft)
3 Then add in your washed rice, coconut milk and salt into the cooked beans. Stir to mix everything properly.
Note: Ensure there is enough liquid covering mixture. If not, then balance the liquid.
4 Reduce heat to low-medium and simmer for about 30 minutes or until rice is well cooked.
5 Turn off heat and serve with stew or sauce of choice.
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Note
If you want to get more of the coconut flavour into your coconut rice, it’s preferable to extract your coconut milk from scratch.
You can do that by buying coconut, separating the meaty part of the coconut. Rather than grating and wasting will power, you can cut the meaty part into small pieces and put into the blender with bits and bits of water.
Blend till you get all of the coconut milk.
If you’re time constrained and extracting from scratch isn’t feasible; buying canned coconut milk is equally fine although you won’t get much of the coconut flavour. You can instead buy the desiccated coconut flakes and add to the rice when it’s ready, stir well and serve.
Lastly, coconut milk has been shown to have quite a lot of benefits[1], so coconut rice can be a very nutritious food.
Summary
Nigerian Coconut Rice Recipe (All 5 Exciting Types)
Looking for Nigerian Coconut Rice recipe?
Type:
Main course
Cuisine:
Nigerian
Recipe Yield:
4 servings
Preparation Time:
PT15M
Cooking Time:
PT45M
Total Time:
PT1H
Recipe Ingredients:
- Rice
- Coconut milk
- Oil
- Onion
- Pepper
- Seasoning cube
- Salt
- Crayfish
- Stock
Your Turn
Let me know in the comments below which of this coconut rice recipes you'll be trying first.
