Coconut Rice

Ingredients

• 3 cups long grain rice
• 2 cups thick coconut milk
• 2 cups chicken stock or water
• 300 g chicken, prawns or smoked fish, optional
• 1 medium onion, sliced
• 1 red bell pepper, diced
• 1 Scotch bonnet pepper, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 seasoning cube
• 1 teaspoon salt
• 1 bay leaf

How to make it

1. Wash rice and drain. If using chicken or seafood, season lightly with salt, thyme and pepper and cook separately.
2. Heat oil in a pot and sauté onion and bell pepper for 2 minutes.
3. Add coconut milk, stock, curry powder, thyme, seasoning cube, bay leaf and salt. Bring to a gentle boil.
4. Stir in the washed rice and Scotch bonnet. The liquid should sit slightly above the rice.
5. Cover tightly and cook on low heat for 25 to 30 minutes until tender.
6. If using prawns, add them during the last 5 minutes so they do not become rubbery. Fold in cooked chicken or fish.
7. Rest covered for 5 minutes, fluff gently and serve hot.