It is most likely that I will be spending this forthcoming summer in the Caribbean 
. The fact that I have many Caribbean friends is prompting me to spend my summer holidays in the Caribbean Island.I have heard loads of interesting things about this beautiful Island ranging from the beautiful scenery, assorted healthy dishes and sunny weather. Absolutely!!! sounds like a very nice place worth spending my time.
Despite the fact that I am still making my plans for this trip, I believe its high time I started sharing some of the Caribbean's exotic cuisines to my numerous fans and this Caribbean coconut rice recipe is no exception.
If you enjoy the distinguished and exquisite flavors of the Caribbean cuisines, then this Caribbean coconut rice recipe is a perfect one for you!
I have been cooking coconut rice since I was a teenager courtesy of my mum's tutorial and I can assure you that my mum's recipe is just spot on. However, this time around I decided to tweak her recipe and adopt the Caribbean style courtesy of my Caribbean friend.
One thing I admire about this dish is the aromatic flavor rendered to the rice by the coconut milk. Who says flavored meals are not suiting to the taste bud {Winks, Winks,, Winks}.
The coconut taste is just on point that you will be tempted to go for a second round.
This dish is particularly good with any fresh coconut water and coconut milk, combined with the necessary ingredients; curry, spices, meat, stock cubes and there you are....you've gat for yourself a palatable dish to relax over at lunch.
Ingredients:
- 1 fresh ginger (diced)
- 200g meat
- 2 tsps. vegetable oil
- 1 garlic clove (diced)
- 1 tsp. cinnamon powder
- Salt to taste
- 2 cups long grain rice
- 1/2 tsp. lemon juice
- 1 onion (diced)
- 2 chicken stock cube
- Pepper to taste
- Mixed spices
- 1 coconut
Instructions:
- Wash and add rice in a pot, pour boiling water and parboil for 5 mins.
- Bring down rice from heat and wash out starchy water properly (set aside).
- Wash meat, add in a clean pot then season with onions and spices and cook until tender.
- Meanwhile, break the coconut and grate the fleshy coconut or blend properly.
- Add the grated coconut in a clean bowl, add clean water and squeeze out coconut milk from the grated coconut.
- Pour the coconut milk in a pot, add the cooked meat with the broth in same pot, add the lemon juice, pepper, stock cube, cinnamon powder, mixed spices, garlic, ginger, vegetable oil and salt to taste.
- Place the pot on fire and allow the mixture to boil before adding the parboiled rice.
- Cook rice until tender then bring down from heat, stir thoroughly and serve warm.
- B The coconut milk used for cooking the rice must be proportionate to the quantity of the rice so that the rice doesn't get too softened.
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