Entree: Kenya – Coastal Swahili Kenya – Wali wa Nazi (Fragrant coconut rice cooked in coconut milk commonly served on the Swahili coast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Additional 10 min

Total 35 min

Ingredients

- 2 cups (370 g) long-grain parboiled rice, rinsed until water runs clear
- 1 2/3 cups (400 ml) coconut milk
- 1 1/4 cups (300 ml) water
- 1 tbsp (15 ml) unsalted butter or coconut oil
- 1 tsp (5 ml) salt, adjust to taste
- 1 cinnamon stick, optional
- 2 green cardamom pods, lightly crushed, optional
- 1 small pandan leaf or 1 bay leaf, optional (do not force measurement)

Instructions

1. Rinse the rice under cold water until the rinse runs clear, then drain well. This removes excess starch and prevents gummy rice.
2. In a medium saucepan, combine the coconut milk, water, butter or oil, and salt. Add the cinnamon stick and crushed cardamom pods if using. Bring to a gentle boil over medium heat.
3. Stir in the rinsed rice, return to a gentle simmer, then reduce heat to low and cover tightly. Cook without lifting the lid for 15–20 minutes, until the liquid is absorbed and the rice is tender.
4. Remove from heat and let the rice steam, covered, for 10 minutes. Discard the cinnamon stick and cardamom pods (and pandan or bay leaf if used), then fluff the rice with a fork.
5. Serve hot as the centerpiece of a coastal Swahili meal or alongside stews, grilled fish, or coconut-based sauces.