Wali wa Nazi, or Coconut Rice, is a staple in East African and Swahili cuisine. This aromatic and creamy rice dish is the perfect companion to rich stews and curries. Infused with the delicate fragrance of cinnamon, this dish transforms simple ingredients into a sensational culinary experience.
Ingredients
馃崥 2 cups Sunrice Basmati Rice
馃尶 4-5 small sticks of Cinnamon
馃ゥ 1 can 400ml Kentaste Coconut Milk
馃挧 2.4 cups Water
馃 1/2 teaspoon Salt
Instructions
1- Prepare the Coconut Milk Mixture:
- Pour the thick Kentaste Coconut Milk into a white plastic container, leaving a small amount in the can for later use.
- Add about 2.4 cups of water to the container with the coconut milk.
- Stir thoroughly to ensure a smooth mixture with no lumps.
2- Cook the Mixture:
- Transfer the coconut milk and water mixture into a stainless-steel saucepan.
- Place it on a Samsung gas stove burner.
- Add the cinnamon sticks to the liquid and cover the pot with a large round metal lid.
- Bring the mixture to a boil.
3- Add Salt:
- Once boiling, remove the lid.
- Stir in approximately 1/2 teaspoon of salt until dissolved.
4- Cook the Rice:
- Rinse the Sunrice Basmati Rice thoroughly.
- Add it to the boiling coconut milk mixture.
- Stir gently to ensure even distribution.
- Cover the pot again, reduce the heat to low, and allow the rice to cook until the liquid is absorbed and the rice appears dry and fluffy around 15-20 minutes.
5- Finish the Rice:
- Drizzle the remaining Kentaste Coconut Milk from the can over the cooked rice.
- Cover the pot once more and further reduce the heat to very low.
- Steam the rice for an additional 10 minutes.
6- Serve:
- Remove the lid.
- Fluff the rice gently with a wooden spatula.
- Serve.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: 280
Proteins: 5g
Fats: 9g
Carbohydrates: 43g
Equipment:
- Stainless steel saucepan
- Samsung gas cooktop
- Clear plastic pitcher for water
- White plastic container with lid
- Metal spoon
- Plastic spoon for salt
- Small white plate for cinnamon sticks
- Large round metal lid or tray
- Wooden spatula or spoon
- Blue and white floral patterned plate
Cooking Tips
- Ensure the coconut milk is well-mixed with water to prevent lumps while cooking.
- Adding cinnamon sticks offers an aromatic depth and subtle spice to the dish.
- For extra richness, drizzle additional thick coconut milk towards the end of cooking.
- Use a wooden spatula to fluff the rice for separate and intact grains.
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Wali wa Nazi (Coconut Rice)
