This week, Onome Precious Igbudu, also known as Chef Nomia, shares her signature coconut rice recipe, accompanied by practical kitchen safety advice for home cooks, with The Guardian Life magazine. Known for her excellent culinary skills. Her passion for the culinary arts took root during her polytechnic days, where she regularly prepared meals for her roommates and volunteered to cater for hostel gatherings.

Here is how to make the Signature Coconut rice:

Ingredients

2 cups long-grain parboiled rice

1½ cups coconut milk (1 can)

1 cup chicken or vegetable stock

1 medium onion, chopped

2 medium tomatoes, blended or finely chopped

1 red bell pepper, blended

2 tbsp tomato paste

2 tbsp vegetable oil or coconut oil

2 cloves garlic, minced

1 seasoning cube (optional)

Salt and black pepper, to taste

½ cup mixed vegetables (carrots, peas, sweet corn)

1–2 Scotch bonnet peppers (optional, for heat)

Instructions 

Prepare the Rice: Rinse the parboiled rice thoroughly under cold running water until the water runs clear. Set aside to drain.

Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for 2 to 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and fry for 2 minutes to reduce acidity. Add the blended tomatoes, red bell pepper, and chopped Scotch bonnet. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the mixture.

Add the seasoning cube, salt, and black pepper, adjusting to taste.

Pour in the coconut milk and stock. Stir the mixture thoroughly and bring it to a gentle boil.

Add the rinsed rice to the pot and stir to combine. Cover tightly with a lid and reduce the heat to low. Allow the rice to cook for 20 to 30 minutes, stirring once or twice to ensure even cooking. If the liquid evaporates before the rice is tender, pour in ¼ cup of hot water, cover, and continue simmering on low heat.

Stir in the mixed vegetables during the last 5 minutes of cooking to keep them vibrant and crisp.

How to Serve 

Serve warm alongside fried ripe plantains (dodo), grilled or fried chicken, peppered fish, or a side of beef stew.

Chef’s Culinary Tips

Wash your hands thoroughly with soap and water before cooking, after handling raw meat, and after managing waste.

Keep raw and cooked foods strictly separate. Use dedicated cutting boards and knives for raw meat and poultry, and separate tools for ready-to-eat items.

Wash all fresh fruits and vegetables under clean running water prior to chopping or cooking.

Measure cooking oil with a spoon rather than pouring straight from the bottle to manage calorie intake while retaining flavour.

Rely on natural aromatics like onions, garlic, ginger, fresh herbs, and peppers to build depth in your dishes, reducing reliance on excess table salt and commercial seasoning cubes.