Kenyan Coastal Coconut Rice

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This fragrant coastal rice dish is a hallmark of Swahili home cooking along Kenya's Indian Ocean shoreline. Long-grain basmati is simmered in creamy coconut milk with warm spices, then finished with golden raisins and toasted cashews for sweet crunch. Serve it alongside grilled fish or a spicy beef curry for a complete coastal plate.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 13 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 9 gSugar
• 8 gProtein
• 470 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 4 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the aromatics and spices

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 green cardamom pods, lightly crushed
• 3 whole cloves
• 1 small cinnamon stick

For the rice and coconut liquid

• 2 cups basmati rice, rinsed and drained
• 1 1/2 cups full-fat coconut milk
• 1 1/2 cups water
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon ground turmeric (optional, for color)

For finishing and garnish

• 1/3 cup golden raisins
• 1/4 cup raw cashews, toasted and roughly chopped
• 2 tablespoons unsweetened shredded coconut, toasted
• 2 tablespoons fresh cilantro or flat-leaf parsley, chopped
• 1 teaspoon fresh lemon juice

Directions

1. Rinse the basmati rice under cool running water until the water runs clear, then soak for 15 minutes and drain well.
2. Heat the oil in a heavy-bottomed pot over medium heat and sauté the onion for 4 to 5 minutes until soft and translucent.
3. Stir in the garlic, ginger, cardamom, cloves, and cinnamon and cook for about 1 minute until fragrant.
4. Add the drained rice and turmeric if using, toasting gently for 2 minutes until the grains turn slightly glossy at the edges.
5. Pour in the coconut milk, water, and salt, stir once, then bring to a gentle boil.
6. Reduce the heat to the lowest setting, cover the pot tightly, and simmer undisturbed for 18 minutes.
7. Remove from the heat and let the rice steam, still covered, for 10 minutes without lifting the lid.
8. Uncover, fluff gently with a fork, then fold in the raisins, cashews, toasted coconut, cilantro, and lemon juice. Serve warm.

Cook’s Notes

• Always use full-fat coconut milk for the silkiest texture and richest aroma.
• Toasting the rice briefly in the spiced oil before adding liquid prevents mushiness and adds nutty depth.
• Resist lifting the lid while the rice cooks; trapped steam is what creates tender, separate grains.
• Pair with grilled fish, beef stew, or chicken curry for an authentic coastal plate.
• Stir in the toasted coconut at the very end so it stays crisp and aromatic.

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