Coconut rice is one of my favorite dishes, so easy to prepare yet very delicious. It is always a crowd pleaser. You can never go wrong with coconut rice. I prefer to cook mine in the oven. In addition to the distinct aroma conferred on the rice by cooking in the oven, even distribution of heat in the oven prevents the rice from burning. Moreover, it saves one the time and energy of standing in front of the stove to stir the rice to prevent it from burning.
8 cups of rice
3 tins of coconut
Chicken broth (homemade)
For the chicken broth, I prefer homemade because when you prepare yourself it allows you to put adequate seasonings and spices needed to make your dish flavorful and tasty. In cooking the chicken I used onions, dried thyme, maggi and ginger.
1 tsp of grated ginger
3 cups of carrot
3 cups of green peas
Hot pepper (optional)
1 ½ tsp of curry
Soak the rice for 2 hours
Heat the oven to 400 ° F
Add the broth and the coconut milk in a pot
Add the ginger, maggi, curry and bring it up to a boil
Add half of the rice, half of the green peas and carrots layer by layer then finish adding the rest in the same pattern; the reason is to have an even distribution of the carrots and green peas in the pot
Add additional water if you feel the water is not enough
Put in the oven and let the heat dry out the water in the rice
Fluff with fork when all the water has dried out.
Note: If the rice is still watery at the bottom or in certain areas; fluff with fork and leave back in the oven for a few more minutes to achieve serving consistency.