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Vegetable Coconut version

A really good coconut rice has a coco-nutty taste! Some people use fresh coconuts by grating and extracting the milk, some use canned coconut milk. I have tried cooking with processed coconut milk twice. As much as I dont encourage frequent consumption of canned foods, I think this method is way easier  than the freshie, and it has the same great flavor,if not more coconutty(once or twice wont hurt)However If you prefer the fresh coconut milk, happy coconut-grating...smiles!


  • parboiled rice
  • 1 can of coconut milk/fresh coconut milk               
  • garlic
  • white pepper
  • blended red pepper/tomatoes(already boiled)
  • 1 large onion
  • olive/vegetable oil
  • bay leaf
  • stockcubes/chicken or beef stock
  • diced carrots,runner beans,thinly shredded cabbage
  • diced green pepper and red bell pepper(tatase in my local language)
  • chopped spring onions
  • 1 teaspoon of crushed garlic mixed with grated ginger

cook the rice half way,wash off excess starch and set aside
in a pan, fry the onions and garlic,the blended tomato/pepper paste,add the coconut milk, stock and stock cubes, white pepper and the seasonings.

Allow mixture to cook for a while. Pour in the parboiled rice,put the bay leaves around the rice mixture. cook for a few more minutes,about 25minutes(depending on the type of rice),till soft but not mashy. add the vegetables about 3 minutes to the end of the cooking so it can steam but retain the color and crunch.

stir the food when its cooked and remove the bayleaves.

Bon Appetit!

Note:This dish tastes great served with a simple salad and grilled chicken/fish.Also note it is important to use already boiled pepper/tomato blend to avoid the raw taste of pepper in your food
It can also be cooked with a curry base instead of tomatoes/pepper. the key ingredient is the coconut milk.

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