Recipes

INGREDIENTS:

1 Can of AYITI CHERI Coconut Milk 400ml

1 cup of AYITI CHERI Parboiled Basmati Rice

1 cup of onion (finely chopped)

2 garlic cloves (minced)

1 teaspoon of Olive oil

1/2 teaspoon of saffron powder

1 /2 teaspoon of salt

1/4 cup of water (for shrimps)

1  1/2 cup of water (for rice)

1 pound raw peeled  and deveined shrimps (with or without tail)

DIRECTIONS: (Coconut Milk Shrimps)

1. Heat olive oil in a medium size sauté saucepan on medium heat, add the copped onion and garlic and cook until translucent, about 2-3 minutes.
2. Add to the saucepan 1/4 cup of water, saffron powder and salt and cook 2 more minutes.
3. Stir in  Ayiti Cheri Coconut milk and simmer for 5 minutes.
4. Add shrimps to the sauce and spread out evenly in the pan.   Simmer for 5 more minutes, stirring occasionally, until the shrimps have turned from grey to pink and just cooked through.    (Do not overcook the shrimps or they will be rubbery)

DIRECTIONS: (Parboiled Basmati Rice)

1. Rinse measured rice 1 to 2 times to removed extra starch, then drain.
2. In a medium saucepan with a tight-fitting lid, combine 1 cup of Ayiti Cherie Parboiled Basmati Rice , 1 1/2 cups of water and 1/2 teaspoon of salt.
3. Bring the rice to boil, uncovered.
4. When the water has come to a boil, stir once and reduce heat to low.
5. Simmer for 20 minutes (do not lift the lid or stir)
6. Remove from heat and let stand covered for 5 minutes.
7. Fluff  with a fork, serve and ENJOY!