This is great to serve alongside Jerk chicken, grilled fish or shrimp, and with grilled or stir-fry tofu, pineapple & bell peppers.
- 1 fresh coconut, to yeild one cup coconut water and one cup grated fresh coconut
- 2 Tbsp butter
- 1 tsp Melinda's Original Habanero Hot Sauce (regular, 3X or 4X Reserve, as desired)
- 1 small onion, finely chopped
- 1 cup short grain white rice
- 1 cup chicken or vegetable broth
Puncture the soft eye of the coconut with a corkscrew and drain the coconut water into a bowl. Reserve 1 cup of the coconut water.
Here are directions and pictures of numerous methods for opening a coconut: How to Open a Coconut
Using the blunt side of a butchers knife, tap the seam that runs around the coconut from the eye, continuing to rotate and tap until the coconut splits open. Scoop out soft coconut flesh with a spoon, and grate until you have one cup of grated fresh coconut.
Melt butter in a sauté pan over medium heat. Sauté hot sauce and grated coconut in the pan for a couple of minutes until the coconut begins to colour. Add onion and sauté until the onion is soft. Stir the rice into the mixture and continue to sauté until the rice turns opaque.
Meanwhile, combine coconut water and broth in a sauce pot and bring to a boil. Add rice mixture. Bring the rice and liquid back to a boil, immediately reduce the heat to a simmer, and cover. Cook 15 to 20 minutes until the liquid is absorbed and the rice is tender. Fluff and serve.
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