Wali wa NaziCoconut Rice
This gently rich rice is cooked with coconut milk until each grain is tender, glossy, and lightly fragrant. It is a classic coastal accompaniment for beans, fish, and saucy stews.
Prep
10m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gBasmati Rice (rinsed)
- 500mlCoconut Milk
- 350mlWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the coconut milk, water, and salt in a pot and bring to a gentle simmer at 95°C (203°F).
- 02
Add the basmati rice and stir once.
- 03
Cover the pot and cook at a low simmer until the rice is tender and the liquid has been absorbed.
- 04
Remove from the heat and let the rice rest, covered, for a few minutes before fluffing and serving.
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