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RICE WITH COCONUT Recipe

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This recipe for RICE WITH COCONUT, by , is from The Gastro Health Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

1 coconut
2 cups of rice
Salt
Sugar
Meat, fish, or shrimp (shrimp is highly recommended)

Directions:
Directions:
DIRECTIONS:

Take a fresh coconut and open the "eyes" with a nail and drain the coconut water in a cup and reserve. Break the coconut and remove the hard core. Cut it into rather small pieces and divide into two portions. Put one portion at a time in the blender with one cup of very hot water. Liquefy for 2 to 3 minutes. Pour through a sieve and squeeze the water out into a pan. Do the same process for the other half. Set the coconut milk to boil until it is almost reduced and the show starts showing. Reduce the heat to a medium and stir the bottom continuously with a wooden spoon to avoid sticking to the pan. Let the cream brown. (Do not let it get too dark, this cream should not be bitter). Add the 3-1/2 cups of water which included the coconut water reserved from the beginning. Increase the heat to high. When boiling add the 2 cups of rice, salt, and sugar (it should be more sweet than salty). When the rice begins to become dry, reduce the heat to a simmer. Stir gently and cover for about 20 to 25 minutes. *Note: you can add one cup of raisins when the rice is starting to dry. Depending on how fresh the coconut is, you may get enough oil to make three cups of rice. Then add 5-1/2 of liquid.

 

 

 

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