Savour the creamy delight of rich coconut rice

By Oluwagbemisola Ajofoyinbo

Coconut rice is a popular dish in the coastal regions of Nigeria where coconuts grow in abundance. Over the years, it has spread across West Africa and beyond, adapted in various ways depending on taste, spice level, and accompanying protein.

In many Nigerian kitchens, the rich aroma of coconut rice bubbling on the cooker signals something special. It’s not just about filling the belly, coconut rice carries with it stories of family gatherings, Sunday lunches, festive celebrations, and cultural pride.

What remains consistent is the creamy, slightly sweet flavour that coconut milk adds to plain rice, transforming it into something extraordinary.

If you’ve never prepared it before, or simply want to perfect your method, here’s how to create this mouth watering dish from scratch.

Ingredients

• Rice

• Fresh coconut ( or coconut milk)

• Vegetable oil or palm oil

• Onions (sliced)

• Fresh tomatoes (blended)

• Tomato paste

• Scotch-bonnet pepper

• Crayfish or prawns (optional)

• Seasoning cubes and salt

• Protein of choice (chicken, fish, or turkey).

Preparation

• If you’re using a fresh coconut, break it open, remove the flesh, blend it with warm water, and strain the liquid to get thick coconut milk. If you’re short on time, canned coconut milk works too.

• Prepare the base sauce. In a pot, heat oil and saute sliced onions until fragrant.

• Add blended peppers and tomato paste.

• Add your spices, seasoning cubes, crayfish, and a bit of salt.

• Stir well to combine.

• Pour in the coconut milk and let it boil for a few minutes to absorb the flavours. Let it fry until the oil starts to float—this ensures a rich base.

• Pour in your washed rice.

• Stir gently, cover the pot, and reduce the heat.

• Allow it to cook slowly so that the rice can absorb the creamy coconut flavour, check occasionally and add water or coconut milk if needed.

• Add protein and veggies.

• Once the rice is almost done, you can add pre-cooked meat or fish, then let it steam for a few minutes, you can also add veggies if you want.

• When the rice is soft and the liquid is fully absorbed, it’s ready.

Note:

Always use enough water to keep the rice from sticking together. You can also parboil the rice to avoid it sticking together.

Coconut rice can also be served with fried plantains, grilled chicken, or spicy stew, whichever way you want it.

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