Coconut Rice with Jumbo prawns

Coconut rice started featuring more regularly at Nigerian functions a few years ago. What is commonly served for Coconut rice is the rice being boiled with coconut milk and that is all.
Today you will get the and adaptation of the  Calabar version which is a rich blend of several ingredients. These ingredients make for a  tasty rice dish that you will enjoy any time you want a special rice dish.
My twist to this dish is the addition of some vegetables like green peas and carrots as well as the sliced tomato. I also use coconut oil to add the extra coconut flavor to the rice.

Coconut rice will certainly be on my Christmas menu.

Recipe for Coconut Rice?

Ingredients

60 cl of coconut milk ( from 3 large coconuts)
1 cooking spoon coconut oil ( optional)
2 cups of rice
2 cooking spoons tomato/pepper blend
2 tablespoons ground crayfish
1 large onion bulb (rings)
4 Tomato (sliced in rings)
1 tablet crayfish seasoning
2 beef seasoning cubes
1 cup shrimps (diced in chunks)
Salt to taste

Method
1,Wash rice thoroughly and set aside
2, Break, carve and grate the coconut
3, Measure 70cl water and pour into the grated coconut and squeeze out the juice.Strain into a bowl. Use quantity you need and leave balance in case you need to further soften the rice
4, Heat,the coconut milk. Add the tomato/pepper blend, shrimp,ground crayfish, chopped onion and tomato, seasonings, coconut oil and salt to taste
5,Add the rice ,stir and cook on low heat until soft
6, Add the chopped carrots and runner beans and turn off the heat
7, Serve hot with any meat of your choice.I am serving mine with charcoal grilled jumbo prawns.

Tips:
1,Always squeeze extra coconut milk and set aside for use in case the rice is the hard type .
2, You can use canned liquid coconut milk or powdered coconut milk in place of making your milk from scratch.