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How To Prepare Coconut Rice And Benefits

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How To Prepare Coconut Rice And Benefits


Coconut rice is a delicious and highly nutritious rice dish made from coconut milk. Coconut rice is a healthier substitute for other rice dishes because the coconut oil is healthier than other saturated fat products and easily digested by the body. Coconut oil also contains lauric acid which helps raise beneficial HDL cholesterol. 

In addition to this, coconut is rich in dietary fibre which improves digestion. It also contains vitamins B1, B3, B5, B6, C, and E and minerals including iron, sodium, selenium, magnesium, calcium and phosphorus. 

Coconut also helps to prevent obesity, improve heart health, reduce sugar craving, and act as an energy booster. 

Coconut milk also has antibacterial, antimicrobial, antiparasitic, anticarcinogenic, and antiviral properties. One cup of coconut water contains more than 10% of your recommended daily dose of potassium and is an important treatment for acute diarrhoea.

With all these benefits, you really cannot go wrong with coconut rice!



Ingredients

  • Rice (3 cups)
  • Stock (1 cup)
  • Coconut oil (1 tbsp)
  • Ground crayfish (2 tsp.)
  • Green bell pepper (1 large)
  • Habanero pepper (1)
  • Onion (1 large)
  • 2 coconuts or 3 cups of coconut milk
  • Vegetables diced

Preparation

If you’re using fresh coconut, separate the softer part from the shell, chop into tiny bits, and blend with a few cups of water for 5 minutes. Pour out the contents of the blender into a sieve and squeeze out all the milk. You can add more water to the remaining shaft and drain again to ensure you have removed all the milk. 

Parboil your rice for 10 minutes to remove the starch. Pour out in a colander, run cold water through it till the rice cools down, and set aside to drain. 

In a clean pot, preheat the coconut oil to intensify the flavour. Add the onion and stir fry till the onions become translucent. Add the coconut milk, chicken stock, crayfish, habanero pepper, season, and let it come to a boil. 

Add the parboiled and drained rice and leave to cook for 15 minutes. Quickly throw in the green bell peppers and vegetables. Cover it up immediately and let it cook on a low heat for 10 more minutes. Make sure you have enough coconut milk so that you can add more to the rice if it dries out. Turn off the heat and leave to steam for 5 minutes before opening the lid. Stir together. Serve and enjoy!


Step 1

If you’re using fresh coconut, separate the softer part from the shell, chop into tiny bits, and blend with a few cups of water for 5 minutes. Pour out the contents of the blender into a sieve and squeeze out all the milk. You can add more water to the remaining shaft and drain again to ensure you have removed all the milk.


Step 2

Parboil your rice for 10 minutes to remove the starch. Pour out in a colander, run cold water through it till the rice cools down, and set aside to drain.



Step 3

In a clean pot, preheat the coconut oil to intensify the flavour. Add the onion and stir fry till the onions become translucent. Add the coconut milk, chicken stock, crayfish, habanero pepper, season, and let it come to a boil.


Step 4

Add the parboiled and drained rice and leave to cook for 15 minutes. Quickly throw in the green bell peppers and vegetables. Cover it up immediately and let it cook on a low heat for 10 more minutes. Make sure you have enough coconut milk so that you can add more to the rice if it dries out. Turn off the heat and leave to steam for 5 minutes before opening the lid. Stir together. Serve and enjoy!

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BeYAH Fitness
BeYAH Fitness
BeYAH Fitness was born out of a desire to reach, educate and inspire a greater number of people than those we coached and worked within our own local community. It gives us the chance to connect with individuals from all over the world and in a form that still personalizes the approach to bring each person what they need for their nutrition at that point in time.