Swahili Coconut Rice
User Reviews
5
Swahili Coconut Rice
Description
The recipe titled Swahili Coconut Rice combines basmati rice with coconut milk, water, salt, and green cardamom pods to produce a fragrant, delicate grain dish. The cardamom pods are briefly fried in neutral oil to release their aroma, then coconut milk and water are added before the rinsed rice is stirred in. The pot is covered and the rice is gently simmered on medium-low to low heat until all liquid is absorbed, producing tender grains distinct from each other.
The rice cooks in a mixture that is delicately creamy and subtly spiced, which adds depth without overpowering the natural rice flavor. The texture should be soft yet fluffy, with the cardamom lending a mild warm note and the coconut milk providing a slight richness and sweetness. By rinsing the basmati rice well beforehand, starchiness is removed, resulting in less clumping and a light texture.
It serves well alongside traditional dishes like maharage (bean stew), beef stew, or kuku paka (coconut chicken curry). This makes it a versatile side for many savory preparations, enhancing the meal with its creamy texture and aromatic flavor.
For variations, some cooks add grated or desiccated coconut to heighten the coconut flavor. When substituting coconut cream, it’s advised to dilute with water to avoid excessive richness. Properly cleaning the rice before cooking is key to achieving the ideal fluffy, single-grained texture.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking oil
- 5-10 green cardamom pods
- 1½ cups coconut milk approximately 14oz or 400ml, full-fat
- 1½ cups water
- 1 teaspoon salt
- 2 cups basmati rice properly cleaned to remove excess starch
Instructions
- Heat cooking oil in a deep pot. Add the cardamon pods and fry for about 30 seconds to a minute, for aroma.
- Next, add coconut milk, water, and salt, then combine. Add the basmati rice then stir gently to combine.
- Cover the pot, lower the heat to medium-low, and let it simmer until much of the liquid has evaporated.
- Then, about five minutes before the end of the cooking time, lower the heat further to a low and cook until all the liquid has evaporated. Serve it with maharage, beef stew, kuku paka, or, with your favorite dishes.
Notes
- Rinse basmati rice thoroughly to remove starch for fluffier, separate grains.
- Optional: add about 1/4 cup grated or desiccated coconut for extra coconut flavor.
- Use thick coconut milk; if substituting coconut cream, dilute half with water to balance richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 78g | 26% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 602mg | 25% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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