All in one contest W12: Food challenge and Writing expedition contest update|| My Coconut Rice Recipe
The Creamy Taste That Brings Family Together — My Coconut Rice Recipe
There are some meals that have a way of bringing back sweet memories, and for me, coconut rice is one of them. The creamy aroma of coconut milk blending with soft rice grains always reminds me of family gatherings and Sunday afternoons filled with laughter. So, I decided to prepare coconut rice again recently — not just to satisfy my craving, but also to enjoy that warm, homely feeling that comes with every spoonful. In this post, I’ll be sharing how I prepared my special coconut rice recipe right from my kitchen, with love and patience.
The Ingredients I Used
Here are the simple ingredients I used to make my coconut rice come alive:
3 cups of rice (washed and parboiled)
1 medium sized coconuts (for fresh coconut milk)
1 medium-sized onion (chopped)
2 tablespoons of vegetable oil
Salt to taste
2 seasoning cubes
2 small sized dry fish
Fresh seasoning leaves
2 small sized tin tomatoes
Vegetable (as sauce)
Pepper
How I Prepared My Coconut Rice
It all started early in the morning when I walked into my kitchen with excitement. The first thing I did was break the coconuts, drain the water, and remove the white flesh. I blended the coconut flesh with warm water and squeezed it through a sieve to get that thick, creamy coconut milk. The smell alone was so refreshing that I already knew something delicious was coming!
Next, I washed and parboiled my rice for a few minutes, drained it, and set it aside. In a clean pot, I poured some vegetable oil and added my chopped onions, garlic, and ginger. The sizzling sound filled the kitchen, and soon a sweet aroma took over the air. I added curry, thyme, and seasoning cubes, stirring gently until everything mixed perfectly.
Then came the star ingredient — the fresh coconut milk. I poured it into the pot with a little water and allowed it to boil. Once it began bubbling, I added the parboiled rice and stirred it well. I covered the pot and reduced the heat so the rice could cook slowly and absorb all that coconut goodness.
After a few minutes, the pot started releasing a mouth-watering aroma that filled the entire kitchen. I added the diced carrots and green peas, then allowed it to steam for a while. The rice came out soft, creamy, and full of flavor. When I finally dished it out and served it with fried chicken, the taste was simply heavenly — worth every bit of effort!
Cooking coconut rice is more than just preparing a meal — it’s an experience filled with love, aroma, and satisfaction. Every spoonful reminds me of the simple joy that comes from homemade food. I believe that when we cook with happiness, the taste always reflects it. My coconut rice turned out perfect, and I’ll surely be making it again soon.
Have you ever tried preparing coconut rice before? Do you prefer using fresh coconuts like I did, or do you go for the canned coconut milk version? I’d love to hear your thoughts and cooking style in the comments below! Let’s keep the food vibes alive and learn from one another.
