Coconut Rice

Slice one half of the onionwash rice until clear; then drainroughly blend the other half of the onion with the peppers and pour through a wire mesh sieve to remove excess waterseason the raw chopped beef with salt and set asidebreak the coconut, pour out the juice and gently remove the meat from the shell. chop the meat into a food processor, add some water and blend; then pour it through a wire mesh sieve and squeeze out the milk. you may add more water to the chaff and squeeze out one more time and set the milk asideIn a cooking pot, heat the coconut oil and sauté the beef until golden brown. Add the onion and sauté until translucent. Pour in the pepper blend and fry until you can see the oil in between the blend and it looks a little grainy. Add the curry and thyme and fry for 2minutes. Stir in the crayfish, dry pepper and the rice; making sure the oil coats each grain of rice. Pour in a cup of the meat stock into the rice and top off with the 2 cups of coconut milk. With this recipe, the ratio is usually 2 cups of coconut milk to 1 cup of water or meat stock. Check for seasonings and add some salt and knorr.Bring the pot to a boil, reduce the heat and cover with a tight lid. After about 15minutes and the rice is still a little hard, add just a little of any remaining coconut milk(you do not want your rice too soft), cover with an aluminum foil wrapper and the pot's lid and keep cooking until the rice is al dente(ie firm to the bite). Check for seasonings. Garnish with the basil(optional), grate in the nut meg; stir in the chili flakes and serve