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Nigerian coconut rice
Coconut rice: rice cooked in coconut milk with peppers, thyme and crayfish
On Sundays in Lagos and at parties along the coast, coconut rice is the gentler cousin of jollof: long-grain rice cooked in fresh coconut milk with a blended pepper base, thyme, curry and a spoonful of ground crayfish, so it comes out creamy-orange, fragrant and lightly smoky-savoury. Serve it with fried plantain, peppered chicken or a fish stew. Crayfish is dried shellfish, so avoid it with a shellfish allergy. The mistake to avoid is adding all the coconut milk and water at the start and stirring often: the starch breaks and the rice turns porridgey. Wash the rice well, measure the liquid, cover tightly and leave it alone. Chef's tip: if you can, grate one fresh coconut and squeeze it with warm water twice; the first thick milk goes in at the end for a richer finish.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb long-grain parboiled ricewashed until the water runs clear
- 3 ¼ cups coconut milk2 tins, or fresh
- 1 red bell pepperseeded
- 1 onionhalf for blending, half finely chopped
- 3 tbsp vegetable oil
- 2 tbsp ground crayfishdried shellfish
- 1 tsp dried thyme
- 1 tsp Nigerian curry powder
- 2 stock cubegluten-free if needed
- ½ tsp saltto taste
- 1 carrot (optional)diced
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Method
0/7 doneStep 1: Blend 1 red bell pepper, 1 scotch bonnet and half of ½ onion with 3 tbsp water to a smooth purée.
5 minStep 2: Heat 3 tbsp vegetable oil in a heavy pot over a medium heat and fry the rest of ½ onion for 3–4 minutes until soft.
5 minStep 3: Add the pepper purée, 2 tbsp ground crayfish, 1 tsp dried thyme, 1 tsp Nigerian curry powder and 2 bay leaves and fry, stirring, for 6–8 minutes until it thickens and smells sweet rather than raw.
8 minStep 4: Pour in 600 ml of 2 ½ cups coconut milk and 250 ml water, crumble in 2 stock cube, add ½ tsp salt and bring to the boil. Taste: it should be well seasoned.
5 minStep 5: Stir in 1 ⅛ lb long-grain parboiled rice and 1 carrot, bring back to a simmer, then cover with foil and a tight lid. Cook on the lowest heat for 20 minutes without stirring.
20 minStep 6: Pour the rest of ¾ cup coconut milk over the top, cover again and cook for 5 more minutes, until the grains are tender and the liquid has gone. If it catches before the rice is soft, add a splash of water.
5 minStep 7: Turn off the heat, remove the bay leaves and fluff with a fork. Rest for 5 minutes, covered, before serving.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 9 g
- Carbs
- 66 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nigerian coconut rice take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of long-grain parboiled rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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