“Elegant Nigerian Brunch: Puff Puff & Coconut Milk Rice Delight”

Allergens

Wheat (from the puff puff)

Ingredients

• 1 cup uncooked long
• grain rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• Salt, to taste
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup all
• purpose flour
• 1/2 cup water
• 2 tablespoons sugar
• Vegetable oil, for frying
• Optional: Honey and fresh fruit, for serving

Instructions

1. Rinse the rice under cold water until the water runs clear. In a large saucepan, combine the rinsed rice, coconut milk, water, salt, nutmeg, and cinnamon. Bring to a boil over medium high heat.
2. Reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit, covered, for 5 minutes.
3. In a medium mixing bowl, mix together the flour, water, and sugar to create a smooth batter.
4. Heat about 2 inches of vegetable oil in a deep frying pan over medium high heat until hot but not smoking. Using a spoon or piping bag, carefully drop small portions of the batter into the hot oil. Fry the Puff Puff, turning occasionally, until they are golden brown and puffy, about 3 to 4 minutes. Remove from oil and drain on paper towels.
5. Serve the Coconut Milk Rice in a bowl with the Puff Puff on top or on the side. Drizzle honey and garnish with fresh fruit if desired.

Chef’s Insight

This dish showcases the perfect harmony of flavors and textures that Nigerian cuisine is known for, making it an excellent choice for a brunch gathering or special breakfast occasion.

Notes

Feel free to add more sweetness to the Puff Puff batter if desired. - Use fresh ingredients for the best flavor and texture.