This simple coconut rice is really as simple as it gets. There has been a long standing debate as to how best to make coconut rice or which is the authentic way to make coconut rice. Hmmm. Some people are of the opinion that authentic coconut rice should have very little or no tomatoes their reason being the tomatoes would mask the taste of coconut making it no different from jollof rice.
The other group believes that making it with tomatoes enables you enjoy the best of both worlds, Jollof Rice + Coconut = Coconut Jollof Rice.
My thoughts on this is…. Both dishes are delightfully tasty why not dig in and enjoy your meal instead of debating on which one is more authentic. In my opinion they are both coconut flavored rice dishes.
With reference to the tomatoes in the jollof coconut rice, I can see how the tomatoes can mask the flavor of the coconut making it taste more like jollof rice but i take care of that issue by increasing the amount of coconut milk I use per quantity of rice.
Besides that, have you noticed that coconut rice tastes better on the second day. Reason being that the food has rested and the coconut flavor has had enough time to mature. Oh yes the coconut flavor improves as the days go by. But not in my house because they won’t let this dish see the light of 2 days, if at all it survives Day 1.
I really would love to know your thoughts on this coconut rice matter. Which team are you. Me i enjoy this dish either way.
This recipe is so easy so if you are not sure yet which you prefer or you haven’t tried any before, Both recipes are here on the blog so experiment and decide. I am sure you would love both. 😉
Most times I use the canned coconut milk because it saves me time but if you prefer you can make your own coconut milk from scratch. That’s actually how I learnt to cook coconut rice. Growing up we always made our own coconut milk. I am grateful for my mom who taught me all I needed to know to he a good cook. We made a lot of things from scratch. Though I used to complain those days I am now reaping the benefits of being a fully equipped and well rounded woman. Love you mom❤️❤️❤️
Oops where were we? Making your own coconut milk. It’s pretty easy though so no worries. I would include the steps to make it in the recipe notes below.
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Till next time,
- 2 cups parboiled rice (washed thoroughly and drained.)
- ¼ cup coconut oil or any cooking oil you prefer
- 1 medium onion (chopped)
- 2 cloves garlic ( minced)
- 1 habanero pepper chopped
- 1½ cups meat stock
- 1 (400 ml) can coconut milk
- 1 lb beef (precooked)
- 4-5 mini bell peppers chopped
- 1 cup frozen green peas thawed (optional)
Heat up oil and sauté onions and garlic
Pour in the coconut milk and meat stock Allow cook for a minute. Taste for seasoning and adjust to taste
Then pour in the rice and stir.
Cover pot and allow to cook till done. takes about 20 - 25 mins
When the rice is done, turn off heat, stir in the chopped bell peppers, thawed green peas and chopped cooked beef then cover pot to allow steam soften the peas and peppers
Serve warm and Enjoy