Description
A warm, creamy coconut rice dish that is comforting and easy to make, perfect for weeknights or lazy weekends.
Ingredients
Scale
- 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