Spicy coconut rice, Trinidadian Style

    1 hour

    Reminds me of home. We like our food hot!hot!hot! Of course, you can adjust the level of heat to your taste.


    West Midlands, England, UK
    3 people made this

    Serves: 4 

    • 80g grated, fresh coconut
    • 475ml milk
    • 475ml water
    • 6 tablespoons oil
    • 1 large onion, chopped
    • 1 large clove garlic, crushed
    • 1 1/2 tablespoons mild or hot curry powder
    • 1 hot Scotch bonnet pepper to taste, or dash of Cayenne pepper
    • 370g uncooked rice

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Put coconut, milk and water together to the boil. Remove from heat and set aside for 20 minutes.
    2. Heat oil in large pot, add onion, garlic, curry powder and pepper. Saute for 1 minute. Add rice; cook 3 minutes, stirring constantly.
    3. Squeeze the milk from coconut and discard flakes, add coconut milk to rice.
    4. Cover tightly and cook over low heat until liquid has been absorbed and rice is tender.

    Serving suggestion

    Lovely with Trinidadian stew chicken or callaloo.

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