| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
West African |
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Coconut Milk |
| 1 |
ts |
Dried Ground Crayfish |
| 1 |
c |
Uncooked Rice |
| 2 |
c |
Canned Tomatoes; undrained |
| 1 |
sm |
Onion; chopped |
|
|
Salt; to taste |
|
|
Cayenne Pepper; to taste |
INSTRUCTIONS
Bring coconut milk to a boil. combine rice, crayfish, tomatoes and onions
with coconut milk in steaming pan; season with salt and cayenne pepper to
taste. Cover and steam until rice is quite dry, 18 to 20 minutes. Fluff
with fork before serving. Adjust seasoning if necessary.
Variation:
To make coconut milk, cover fresh grated coconut with hot water
(approximately 3 cups). Let soak 20 to 30 minutes. Place in colander; drain
over a bowl, squeezing out as much liquid as possible. Makes about 2 cups.
If not, add a bit more water to the grated coconut, drain again.
NOTES : Rice is cooked in coconut milk as is sometimes done in the Far
East. The West African touch is the addition of tomatoes and onions.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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