Coconut rice

Because we got rid of plain boring rice!

Last week, I found myself eating plain rice for four conservative days. I could literally not swallow the rice on the fourth day. As I was sitting in the kitchen, eating my plain boring rice and playing with the coconut fruit which had been deserted because my sisters aren’t around to make milk out of it, it dawn on me I could cook rice using coconut milk.

I had seen on khana khazana about 2 years ago where the chef used coconut milk in cooking rice, adding garlic, cloves, bay leaf, ginger and some other Indian spices. I tried it with coconut oil and cloves, ginger and garlic the first time. It was good but quite oily. I made it again, left out the oil using only garlic and coconut milk and the smell was intoxicating.

I am pretty sure this is the only rice dish I am going to eat for the rest of my life. Bye bye jollof! (Who am I deceiving?) Bye bye plain rice!

PS The rice to liquid ratio will depend on your brand of rice. Please check and adjust the liquid ratio accordingly.

I eat this rice with, in, on anything.


Coconut rice

Servings: 2 -3
Author: Juliet@biscuitsandladles
  • 1 1/2 cups coconut milk light coconut milk
  • 2 cups rice
  • 1 cup water
  • 2-3 garlic local or imported
  • salt as required
  1. Put coconut water, water and garlic into a saucepan and put on fire. Whiles the water, garlic and milk is on fire, wash and rinse the rice till the water on the rice is cleared and not cloudy.

  2. Pour the rice into the milk water solution on fire, add salt, cover and bring to boil on high heat. Immediately it boils over, reduce the heat to low and let it simmer for about 20-25 minutes till all the water has been absorbed.

    Serve with sauteed vegetables.

Recipe Notes

You can use Homemade coconut milk or canned coconut milk

If you are a kanzo lover, you could let it simmer for 20+ minutes. You know what am saying? 🙂

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