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Colombian Coconut Habanero Rice




Source of Recipe


Foodie


List of Ingredients





2 C Shredded unsweetened coconut
4 C Water
1/2 tsp Salt
3 Tbsp Butter
1 tsp Sugar
1/2 C Dark raisins
1/2 Habanero chile, seeds and stem removed minced
1/4 C Minced onion
1 1/2 C White rice


Recipe




1. In a bowl, soak the coconut in the water for at least 3 hours. Drain the coconut milk through a colander into another bowl, squeezing out as much juice as possible. Reserve the coconut milk and discard the meat.

2. Pour 3 cups fo the coconut milk, salt, 2 Tbsp of the butter, sugar, raising and habanero into a large saucepan over medium high heat. Bring the mixture to a boil then reduce the heat to medium low and simmer gently for 3 minutes.

3. Meanwhile, melt the remaining 1 Tbsp butter in a small skillet over medium high heat and add the onion. Cook, stirring until the onion is softed, 3 to 5 minutes. Add the onion to the simmering mixture and stir in the rice. Cook this mixture covered, for 20 to 25 minutes and stir once or twice to check for sticking. If the mixture starts to stick, add some of the remaining coconut liquid and stir thoroughly

Servings: 6