Classic Coconut Rice | Sunday Rice Series Ep. 8

By Kikifoodies · 60 min

Ingredients

Instructions

1. Roughly blend the bell peppers, onion and Scotch bonnet peppers in a chopper or food processor.
2. Heat the oil in a pot and add the blended pepper mixture. Cook until it has reduced and the raw pepper taste is gone.
3. Add the smoked fish and season with 1 teaspoon salt and the Knorr powder. Stir and fry for a few minutes.
4. Add the ground crayfish and keep frying until the mixture darkens slightly.
5. Pour in the coconut milk and the chicken broth or water, then stir.
6. Add the washed rice and taste. Add more salt if needed.
7. Cover tightly and cook on low heat for about 30 minutes, until the rice is tender and the liquid is absorbed.
8. Mix well and serve.

Summarized from Kikifoodies's video. Watch it for the details.

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OnionRiceBell pepperCoconut milk