🥥 Nigerian coconut rice

4 servings · prep 15 min · cook 30 min

Ingredients

• 400 g long-grain rice
• 400 ml coconut milk
• 400 ml chicken stock
• 1 onion, 3 garlic cloves
• 1 red bell pepper, 1 carrot, diced
• 1 tsp curry powder, 1 tsp thyme
• 1 whole chili
• Salt, oil

Method

1. Rinse the rice until the water runs clear — otherwise it turns sticky.
2. Fry the onion and garlic, add the pepper and carrot for 3 min.
3. Add the spices and the drained rice, stirring 2 min to coat it.
4. Pour in the coconut milk and stock, and add the chili WHOLE and unpierced: it perfumes without heat.
5. Bring to the boil, then cover and cook 20 min over very low heat, never lifting the lid.
6. Turn off the heat and rest 10 min before fluffing with a fork.

Adapted from Ife's kitchen (YouTube)

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