The Caribbean region of my country is one of the gastronomic culture with a more varied and exquisite dishes. This recipe is typical of this region, but the preparation that I present here may vary a little from the traditional. This in order to provide a most practical and rapid, but equally delicious.

This rice usually accompanies dishes of the region, particularly fried fish and fried plantains.


Take a medium coconut, peel it, get out the juice and reserve it. Grind or mash well and place the coconut to the fire along with two cups of hot water and the juice of the coconut. Add a tablespoon of salt and a tablespoon of butter. When it starts to boil, add half a pound of rice and let simmer uncovered until it begins to dry. Place over low heat, cover and cook until it is dry and the grain is loose.

On Fri, 27 Mar 2009 13:55:36 +0000, camrodri
> wrote:

>
>The Caribbean region of my country is one of the gastronomic culture
>with a more varied and exquisite dishes. This recipe is typical of this
>region, but the preparation that I present here may vary a little from
>the traditional. This in order to provide a most practical and rapid,
>but equally delicious.
>
>This rice usually accompanies dishes of the region, particularly fried
>fish and fried plantains.
>
>
>Take a medium coconut, peel it, get out the juice and reserve it. Grind
>or mash well and place the coconut to the fire along with two cups of
>hot water and the juice of the coconut. Add a tablespoon of salt and a
>tablespoon of butter. When it starts to boil, add half a pound of rice
>and let simmer uncovered until it begins to dry. Place over low heat,
>cover and cook until it is dry and the grain is loose.

This sounds delicious. Since you do it often, what is the best way to
peel a coconut? Also, once you peel it, you then use all of the
coconut when you grind or mash?

Thanks,
Mark

On Sun, 29 Mar 2009 00:16:22 -0500, FERRANTE
> wrote:

>On Fri, 27 Mar 2009 13:55:36 +0000, camrodri
> wrote:
>
>>
>>Take a medium coconut, peel it, get out the juice and reserve it. Grind
>>or mash well and place the coconut to the fire along with two cups of
>>hot water and the juice of the coconut. Add a tablespoon of salt and a
>>tablespoon of butter. When it starts to boil, add half a pound of rice
>>and let simmer uncovered until it begins to dry. Place over low heat,
>>cover and cook until it is dry and the grain is loose.
>
>This sounds delicious. Since you do it often, what is the best way to
>peel a coconut? Also, once you peel it, you then use all of the
>coconut when you grind or mash?
>
By peel, I think he means remove the husk. Google for information
using husk or crack.
http://www.liveworkdream.com/2008/01...husk-coconuts/
http://www.polynesia.com/samoa/coconut-cracking.html


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West