Name: Liberian Coconut Rice
Yield: 4
Cuisine: Liberia
Ingredients: 2.00 cups long-grain white rice; 1.00 cup coconut milk; 0.50 teaspoon salt; 0.50 teaspoon ground black pepper; 1.00 tablespoon olive oil; 1.00 tablespoon butter; 0.25 cup chopped onion; 0.25 cup chopped bell pepper; 0.25 cup chopped celery; 1.00 clove minced garlic

Liberian Coconut Rice

A classic Liberian dish, this Coconut Rice is a delicious and easy meal to make.

Preparation time: 15 Minutes

Cooking time: 20 Minutes

Total duration: 35 Minutes

Calories: 250 kcal, Carbohydrates: 37 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 420 mg, Potassium: 180 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 175 IU, Vitamin C: 12 mg, Calcium: 25 mg, Iron: 1.2 mg

This classic Liberian dish is a delicious and easy meal to make. It features a combination of rice, coconut milk, and other ingredients that make for a flavorful and fragrant dish. It is also very versatile and can be served with a variety of accompaniments.

Ingredients

2 cups long-grain white rice
1 cup coconut milk
0.5 teaspoon salt
0.5 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
0.25 cup chopped onion
0.25 cup chopped bell pepper
0.25 cup chopped celery
1 clove minced garlic

easy rice coconut coconut milk Liberian Main Dish
add to Bring shoping list add to G Google Calender

short description

In a medium saucepan, combine the rice, coconut milk, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
In a separate skillet, heat the olive oil and butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened, about 5 minutes. Add the vegetables to the saucepan with the rice and stir to combine.
Cover and cook for an additional 10 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and fluff with a fork. Serve hot.

detailed description

In a medium saucepan, combine 2 cups of long-grain white rice, 1 cup of coconut milk, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
In a separate skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add 1/4 cup of chopped onion, 1/4 cup of chopped bell pepper, 1/4 cup of chopped celery, and 1 clove of minced garlic and cook until softened, about 5 minutes.
Add the vegetables to the saucepan with the rice and stir to combine. Cover and cook for an additional 10 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and fluff with a fork. Serve hot.

back