Coconut Rice
Contributed by Nathan Herring


2 coconuts, meat removed
3 to 4 cups raw rice
1 Tbsp. sugar

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Cut the coconut into small pieces.  In  blender or food processor, grind the coconut meat Add boiling water a little bit at a time.  Do small amounts at a time.   To get a stronger coconut flavor, reuse the coconut milk from the previous blendings.  Be sure to strain out the ground coconut meat.

In a large heavy saucepan, bring the coconut milk to a boil.  Allow it to boil for 3 or 4 min.  This helps form the coconut oil.  Add the rice, sugar and salt(as desired).  Allow to continue boiling until the rice begins to rise in the water.   Be careful not to have the temperature too high as the rice burns and sticks easily.  As it begins to dry, cover tightly; reduce heat to low and allow the rice to finished cooking.

April 14, 1999

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