Coconut Flavoured Rice Pudding & Pepper Sauce.

Hello everyone welcome to another Hive Learner's Creative Sunday Initiative with George Dee. Last week was all about celebrating the Hive Learners Featured Edition Contest Milestone and it was massive.

As part of the celebration, I decided to make a special dish for this Sunday Creative Sunday and you will definitely love this.

I have decided to call this delicacy coconut-flavoured rice pudding with pepper sauce, I have thought of the simplest name and this keeps popping up because it best describes this nutritious meal that can be taken at any time of the day. It is a delicious and nutritious meal, very economical and easy to prepare.

The recipes are very simple and available for grabs in shops or even small food markets around us. The ingredients I used for this simple meal are;

Rice
Coconut
Cowskin
Palm oil
Egg
Pepper
Onions
Seasoning cubes
Locust beans
Stockfish
Crayfish
Salt

Don't mind the long list of ingredients but they are very affordable, you don't need much quantity of these ingredients.

Preparation.

Preparing this delicious meal is quite easy and doesn't take much of your time. As usual, I started with cleaning all the recipes and making sure they were ready to be used.

• I rinsed the rice thoroughly and soaked it in water very early in the morning since I would be cooking it in the evening. The rice will go through blending so it has to be soft but not through regular cooking.

• Later in the evening when I was ready to prepare the meal, I rinse the rice again and set it aside.

• I broke the coconut, removed the fruit and blended it. After thoroughly blending it, I poured it into a sieve to drain the coconut milk.

• After extracting the milk, I went on to blend the rice and instead of using water, I made use of the coconut milk as the fluid to blend the rice.

• I blended till the rice was smooth and added a little salt to bless the taste. I stirred and started pouring the blended rice into a leaf we use for cornmeal, bean pudding and others. You can use tin but I chose the leaf because it is medicinal and also adds flavour.

• After wrapping the leaves, I moved on to the steaming stage. The blended rice doesn't need cooking, we just need to steam and that's all.

• I got some wood and rinsed them thoroughly. I arranged them in my pot and poured water into the pot, the steam from the water would be responsible for the cooking.

• I arranged the leaves gently in the pot and let it steam. I added more water several times when I noticed that the water had dried.

While the coconut-flavoured rice pudding was steaming, I moved on to the sauce. It's just pepper sauce so it's easy to get it done.

• I started by heating the palm oil until it was partially hot.

• I added onions, stock fish, cowskin and the crayfish. I stirred to together and let them fry a bit.

• I added the blended pepper later and seasoning (cubes & salt).

• I added the boiled eggs after removing the back and also locust beans a few minutes later.

• I allowed everything to fry for about three minutes and immediately after the sauce was ready, I removed the coconut-flavored rice pudding from the pot as well.

The next thing was to serve and trust me, it was great. The rice tastes like rice but imagine chewing rice along with coconut milk, the taste is completely out of the world and I enjoyed it.