Nigerian Coconut Rice wakes the kitchen with a warm, sweet coconut smell and fluffy grains that hug every spoon. This simple, cozy dish comforts the family and fits busy weeknights or a lazy weekend. If you love coconut in savory food, you might also enjoy our baked cod with coconut lemon cream sauce for a matching dinner idea. Read on for an easy, homey method that fills the house with flavor.
Why Make This Recipe
- Quick & easy: one-pot stovetop method that cooks in about 30–40 minutes.
- Family favorite: mild, creamy taste kids and adults both enjoy.
- Budget-friendly: simple pantry ingredients with big flavor.
- Flexible: add veggies or protein to stretch the meal.
This recipe stands out because the coconut milk makes the rice creamy and slightly sweet while still staying light and fluffy. It brings a soft, warm comfort that feels like a hug on the plate — perfect when you want something homey and satisfying.
Ingredients
For the base:
- 2 cups long-grain parboiled rice (rinsed until water runs clear)
- 1 can (13–14 oz) full-fat coconut milk
- 1 cup water or low-sodium chicken stock
For the flavor:
- 2 tablespoons vegetable oil or light palm oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 bouillon cube or 1 teaspoon chicken bouillon powder (optional)
- Salt, to taste
Optional mix-ins:
- 1 cup mixed frozen vegetables (peas, carrots) — thawed
- 1 red bell pepper, diced
- Fresh cilantro or parsley for garnish
Notes: Use unsalted stock if you add bouillon. Rinse the rice to keep grains separate.
How to Make Nigerian Coconut Rice
- Rinse and drain the rice until the water runs mostly clear. This removes extra starch and helps the rice stay fluffy.
- Mini-tip: A few rinses in a bowl or a sieve work fine.
- Warm the oil in a medium pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add garlic and ginger and cook 30 seconds more until fragrant.
- Why this matters: Softening the onion builds a sweet, savory base that lifts the coconut flavor.
- Pour in the coconut milk and 1 cup of water (or stock). Stir in the bouillon if using, and bring the liquid to a gentle simmer. Taste and add a pinch of salt now — coconut can hide saltiness.
- Mini-tip: Keep some salt back and adjust after the rice cooks.
- Add the rinsed rice, stir once to combine, and bring back to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
- Why this matters: Undisturbed cooking lets the rice absorb the coconut liquid evenly.
- Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and gently fold in mixed vegetables or diced bell pepper if using.
- Mini-tip: Resting keeps steam inside and finishes the cooking without overcooking the grains.
- Taste and adjust seasoning. Serve warm with fresh cilantro or parsley on top.
- Why this matters: A final taste check lets you balance salt and brightness for the best flavor.
How to Serve Nigerian Coconut Rice
- Garnish with chopped cilantro and a few slices of red pepper for color and crunch.
- Pair with grilled chicken, fried plantain, or a simple stew for a full meal. Try serving it beside Bang Bang ground turkey rice bowls-style toppings if you like spicy, saucy add-ons.
- For a family-style dinner, place the rice in a warm bowl and set protein and sides on the table for everyone to help themselves.
How to Store Nigerian Coconut Rice
- Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Microwave with a splash of water or coconut milk and cover to steam for 1–2 minutes. On the stove, warm gently with a tablespoon of water and cover until heated through.
Tips to Make Nigerian Coconut Rice
- Rinse the rice well to avoid sticky clumps and get separate grains.
- Use full-fat coconut milk for richer, creamier rice.
- Don’t lift the lid while the rice cooks; trapped steam finishes the dish.
- Adjust salt after cooking — coconut can mute salty notes.
- Fold in any vegetables at the end to keep them bright and slightly crisp.
Variation
- Vegetarian: Use vegetable stock instead of chicken stock and add roasted tofu or chickpeas for protein.
- Coconut-Jollof twist: Add a tablespoon of tomato paste and a little smoked paprika for a gentle Jollof-style flavor without heavy spice.
FAQs
Can I use jasmine or basmati rice instead?
Yes. Use jasmine for a fragrant, softer texture and basmati for long, separate grains. Adjust the liquid slightly (use 1.25–1.5 cups liquid per cup of basmati) and watch cooking time.
Do I need full-fat coconut milk?
Full-fat gives the creamiest taste and mouthfeel, but light coconut milk works if you want fewer calories. The rice will be less rich but still tasty.
How do I stop the rice from burning on the bottom?
Use a heavy-bottomed pot, keep heat low once simmering, and don’t lift the lid during cooking. If you worry about burning, place a heat diffuser or a folded towel under the pot while it simmers.
Conclusion
This Nigerian Coconut Rice brings warm, creamy comfort to the table with simple steps and everyday ingredients. It smells of coconut and onion, feels soft on the tongue, and pairs well with grilled proteins, fried plantain, or a fresh salad. If you like a quick video to follow along, watch Coconut Rice Recipe – How To Make Coconut Milk Rice (VIDEO). Please leave a comment and a star rating to tell us how it turned out — and share this on Pinterest or Facebook so other families can find a new favorite. What twist did you try? Let us know below!
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Nigerian Coconut Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, creamy coconut rice dish that is comforting and easy to make, perfect for weeknights or lazy weekends.
Ingredients
- 2 cups long-grain parboiled rice (rinsed until water runs clear)
- 1 can (13–14 oz) full-fat coconut milk
- 1 cup water or low-sodium chicken stock
- 2 tablespoons vegetable oil or light palm oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 bouillon cube or 1 teaspoon chicken bouillon powder (optional)
- Salt, to taste
- 1 cup mixed frozen vegetables (peas, carrots) — thawed (optional)
- 1 red bell pepper, diced (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Rinse and drain the rice until the water runs mostly clear to remove extra starch.
- Warm the oil in a medium pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add garlic and ginger, then cook for 30 seconds until fragrant.
- Pour in the coconut milk and 1 cup of water or stock. Stir in the bouillon if using and bring to a gentle simmer. Taste and add a pinch of salt.
- Add the rinsed rice and stir once to combine. Bring back to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
- Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and gently fold in mixed vegetables or diced bell pepper if using.
- Taste and adjust seasoning before serving warm with fresh cilantro or parsley on top.
Notes
Use unsalted stock if you add bouillon. To keep grains separate, rinse the rice well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg