- Rice3 CupsYou can use regular rice or basmati rice. Tastes even better with basmati rice
- Coconut Milk2 1/2 CupsYou can use store bought or make it yourself at home. If making it yourself at home, the less diluted the milk is with water, the better. The milk should be rich.
- Onion1 1/2 Pieces
- Pepper1/2 CupsI used a mix of 4 chilli pepper (locally called shombo) and 4 habanero pepper (locally called ata rodo). If too spicy for you, you can substitute with less hot peppers like red bell peppers.
- Garlic2 to 3 Cloves
- Ginger1/3 Thumb SizedAbout 1 teaspoon if it is minced
- Knorr Chicken CubesTo tasteOr any chicken bouillon cubes
- Chicken Stock1 CupsMy chicken stock originally had curry powder, chilli powder, thyme, garlic powder and white pepper in it.
- Curry Powder1 Teaspoons
- Thyme1/4 Teaspoons
- Coconut Oil1 to 2 TablespoonsYou can substitute with olive or vegetable oil
- SaltTo Taste
Although this dish is called “spicy” coconut rice, it actually didn’t turn out hot or spicy. The peppers blended in nicely and you wouldn’t really taste them at the end. To make coconut milk, check out how to do it here
This is just another way to make coconut rice and you can actually eat this alone. It tastes very delicious and flavourful by itself but you can also pair with a delicious stir-fry. It could be chicken, beef or seafood…something with proteins in it. I paired mine with a plantain and sausage stir-fry as shown in the second picture.
This is delicious, make this!
Step 1. Blend the ginger, onions and garlic together until you get a roughly smooth paste. Preferably blend with no water added. Set aside.
Step 2. Blend the peppers together until smooth. You can blend with some water added. Set aside.
Step 3. Wash the rice thoroughly, then soak the rice in hot water for about 10 to 15 minutes. After soaking, drain off the water. Set the rice aside.
Step 4. Add oil to a pot, heat up, add in the blended onion, garlic and ginger paste. Stir and let it fry for about 3 to 5 minutes until they have started to brown a little.
***A couple of tablespoons of oil is fine. Note that coconut milk contains oil itself, so don’t add more 2 tablespoons of oil so your rice won’t turn out oily at the end.
Step 5. Add in the curry powder, thyme, salt and seasoning cubes. Stir and fry for a minute.
Step 6. Add in the chicken stock, let that simmer for about 3 to 4 minutes then add in the blended pepper.
Step 7. Stir and let it simmer for about 3 to 5 minutes then add the coconut milk.
Step 8. Stir, let it simmer for about 5 minutes so everything will combine nicely.
***You should add only enough coconut milk to cook the rice until done. Don’t add too much so the rice won’t come out soft and gummy.
Step 9. Add in the rice, taste for salt and adjust taste if necessary.
Step 10. On medium heat, cover the pot and let the rice cook until done. Feel free to supplement on liquid by adding more coconut milk or water if you find the liquid drying up before the rice is cooked. Alternatively and to reduce the risk of having gummy rice at the end, once you see the liquid drying up and your rice is almost done, lower the heat and on low heat let the rice finish cooking in its own steam until it is done.
***If you have aluminium foil, you can place it over the pot, then cover the pot so that no air escapes and let the rice steam in all its coconut-ty goodness. This way the rice will taste extra coconutty.