Coconut Rice
A Tanzanian rice and coconut recipe, Wali wa Nazi as it is correctly termed. Great served with either meat, chicken or seafood dishes and even on its own with veggies for that full vegetarian touch.
Why is it that a marriage of rice and coconut always works so well – wonderful comfort food at its best.
6
5 minutes
20-30 minutes
Stove cooking
Ingredients
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2 cups white rice- long grain
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5 tbsp vegetable oil- safflower or sunflower
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1 cup water
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1 large red onion- finely chopped
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4 cups or 2 x 400 ml tins of coconut milk
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Freshly ground black pepper
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Sprinkling of sea salt
Instructions
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01 Heat oil in a large saucepan; add onions and fry golden brown.
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02 Add rice and stir until coated in the hot, onion oil.
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03 Now add the coconut milk, water, salt and pepper. Bring to the boil, cover and reduce heat to a simmer. Cook rice approx for 20-30 minutes or until the liquid is absorbed and the rice tender.
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04 Serve hot with plenty of freshly chopped coriander and a handful of mustard seeds.
Notes
For those watching the waistline make the coconut rice with only 1 tin of coconut milk (2 cups) and 3 cups of water – still as tasty but not quite so rich and heavy to the palate.
