Coconut Rice in a Rice Cooker
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Coconut rice made in a rice cooker: rinsed long grain rice, a tin of coconut milk, water, oil and salt, with peas and carrots folded in at the end. No country is named and the dish belongs to many, which is why none is claimed here. Coconut rice is genuinely pan-regional. It is made across West Africa, East Africa, the Caribbean, Southeast Asia, South America and Oceania, and it takes a different form in each: Nigerian coconut rice carries pepper and vegetables, Jamaican rice and peas uses kidney beans and thyme, Thai khao man gai poaches chicken over it, and Indonesian nasi uduk is scented with lemongrass and pandan. Two practical notes about this version. There is a discrepancy in the source: its ingredient list and its method give different quantities of water, and the method names sugar and turmeric that never appear in the ingredients. The ratio here follows the ingredient list. The other point is the one the source is right about: leave it alone while it cooks. Agitating rice releases starch and turns it gluey, and in a rice cooker there is no reason to lift the lid at all until it switches to warm.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Rinse the rice in a fine mesh strainer until the water runs clear.
Place the rinsed rice in the rice cooker.
Pour in the coconut milk and the water.
Add the oil, salt, and the sugar and turmeric if using, and stir once to combine.
Set the rice cooker to its standard white rice setting and let it cook for about 15 to 20 minutes, until it switches to warm.
While the rice cooks, steam or blanch the peas and diced carrots until tender.
Once the cooker switches to warm, fluff the rice with a fork and fold in the vegetables.
Garnish with chopped coriander or parsley and serve hot with lime wedges.
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