Niue-Style Pigeon and Coconut Rice Pot
A Niue-style one-pot rice dish with pigeon, coconut milk, and aromatics. It is presented as a documented island-inspired home variation rather than a single canonical preparation.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 600gPigeon (cut into serving pieces)
- 320gWhite Rice (rinsed)
- 140gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 700mlChicken Stock
- 250mlCoconut Milk
- 7gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the onion in a heavy pot over medium heat until softened, then add the garlic and stir until fragrant.
- 02
Add the pigeon, season with the salt and black pepper, and cook until the meat loses its raw color.
- 03
Stir in the white rice and cook briefly so the grains are coated.
- 04
Pour in the chicken stock and coconut milk, bring to a gentle boil, then cover and reduce the heat.
- 05
Cook until the white rice is tender, the liquid is absorbed, and the pigeon reaches 74°C (165°F).
- 06
Rest the pot off the heat for a few minutes before serving.
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