Coconut Rice Gagné M style

Ingredients

• 2 cups Basmati rice (Rinse with cold water until the water runs clear)
• 1 Whole medium coconut (Fresh, to shell)
• 2 tablespoons Coconut oil (Unrefined preferably)
• 1 Medium onion (Sliced)
• 1 Garlic clove (Crushed or finely chopped)
• 1 African green chili (Deseed and slice into strips)
• 1 African red chili (Deseed and slice into strips)
• 1 African yellow chili (Deseed and slice into strips)
• to taste Salt

Instructions

1. Crack the coconut

   Place the bowl under the coconut and, using a hammer, strike firmly to split it. Collect the coconut water that drips into the bowl.

   Time: PT5M

2. Cut and grate the flesh

   Split the coconut in half, remove the flesh with a sturdy knife or a coconut scraper, then grate or coarsely chop the flesh.

   Time: PT5M

3. Prepare homemade coconut milk

   Place the grated flesh in the blender, add the collected coconut water and about ½ cup extra water, then blend for 1 minute until a creamy mixture forms.

   Time: PT5M

4. Strain the milk

   Pour the mixture through a fine sieve into a bowl, pressing the pulp with the back of a spoon to extract all the liquid.

   Time: PT2M

5. Sauté the aromatics

   In the pot, heat 2 tbsp coconut oil over medium heat, add the sliced onion and crushed garlic, sauté for 2‑3 minutes stirring.

   Time: PT3M

6. Add the chilies

   Stir in the sliced green, yellow and red chilies, cook for 3 minutes stirring to release aromas and color.

   Time: PT3M

7. Rinse the rice

   Rinse the basmati rice with cold water until the water becomes clear.

   Time: PT2M

8. Sauté the rice

   Add the drained rice to the pot, stir for 2 minutes to coat each grain with oil and aromatics.

   Time: PT2M

9. Final cooking with coconut milk

   Pour the homemade coconut milk, add salt, stir, cover the pot and simmer over low heat until the liquid is fully absorbed, about 18 minutes.

   Time: PT18M

10. Rest

    Remove the pot from heat, let rest for 5 minutes with the lid on before serving.

    Time: PT5M

Nutrition Facts

Calories

610

Protein

4 g

Carbohydrates

45 g

Fat

17.5 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Basmati rice: Jasmine rice, Long grain rice
• Instead of Whole medium coconut: Canned coconut milk (for simplified version)
• Instead of Coconut oil: Vegetable oil, Olive oil
• Instead of Medium onion: Shallot
• Instead of Garlic clove: Garlic powder
• Instead of African green chili: Jalapeño pepper
• Instead of African red chili: Mild red pepper
• Instead of African yellow chili: Yellow bell pepper

Equipment Needed

• Hammer
• Large bowl
• Chef's knife
• Cutting board
• Blender
• Fine sieve
• Medium pot with lid
• Wooden spoon
• Measuring cup
• Tablespoon

Critical Steps — Do Not Skip

• Crack the coconut without injury
• Blend the coconut flesh to obtain a homogeneous milk
• Final cooking: do not lift the lid before the liquid is absorbed

Chef Tips from the Video

• For an even more intense aroma, lightly toast the coconut flesh before blending.
• Add a lemongrass leaf during the rice cooking for a subtle citrus note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Can be frozen for up to 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Homemade coconut milk can be prepared 1 day ahead and stored in the refrigerator.
• The chilies can be sliced and stored in a small airtight container.