Instructions: Bring coconut milk to a boil. combine rice, crayfish, tomatoes and onions with coconut milk in steaming pan; season with salt and cayenne pepper to taste. Cover and steam until rice is quite dry, 18 to 20 minutes. Fluff with fork before serving. Adjust seasoning if necessary.

Variation:
To make coconut milk, cover fresh grated coconut with hot water

(approximately 3 cups). Let soak 20 to 30 minutes. Place in colander; drain over a bowl, squeezing out as much liquid as possible.

Makes about 2 cups.

If not, add a bit more water to the grated coconut, drain again.

NOTES : Rice is cooked in coconut milk as is sometimes done in the Far East. The West African touch is the addition of tomatoes and onions.

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