A fragrant, creamy side dish from Mozambique's coastal kitchens, this coconut rice is simmered in rich coconut milk with onion, garlic, and bay leaf. It pairs beautifully with grilled prawns, peri-peri chicken, or any spicy seafood stew, soaking up sauces while adding a gentle tropical sweetness.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 15 gSaturated Fat
- 72 gCarbs
- 3 gFiber
- 4 gSugar
- 8 gProtein
- 580 mgSodium
- 310 mgPotassium
- 45 mgCalcium
- 3.8 mgIron
- 3 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Coconut Rice
- 2 cups long-grain white rice, rinsed until water runs clear
- 1 can (400 ml) full-fat coconut milk
- 1 cup water
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 dried bay leaf
- 1 teaspoon fine sea salt
Directions
- Rinse the rice under cold running water until the water runs clear, then drain thoroughly in a fine-mesh sieve.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds more, just until fragrant, taking care not to brown it.
- Stir in the drained rice and the bay leaf, toasting the grains for 1-2 minutes so they turn glossy and slightly translucent at the edges.
- Pour in the coconut milk and water, then add the salt. Stir once to combine and bring the mixture to a gentle boil.
- Reduce the heat to the lowest possible setting, cover the pot tightly with a lid, and simmer undisturbed for 18 minutes.
- Remove the pot from the heat and let the rice stand, still covered, for 8-10 minutes to finish steaming and absorb any remaining liquid.
- Discard the bay leaf and fluff the rice gently with a fork, separating the grains without crushing them.
- Taste and adjust the salt as needed, then serve warm alongside grilled seafood, chicken, or stews.
Cook’s Notes
- Use full-fat canned coconut milk for the richest, creamiest result; light coconut milk yields a thinner, less luxurious texture.
- For deeper flavor, substitute chicken or seafood stock for the water, especially when serving alongside grilled prawns.
- A pinch of ground cardamom or a strip of lemon peel added with the bay leaf gives a fragrant coastal-Mozambique twist.
- Toasting the rice briefly in butter before adding liquid helps the grains stay separate and develops a subtle nutty note.
- Garnish with toasted unsweetened coconut flakes or chopped fresh cilantro just before serving for added texture and color.
More Mozambique Recipes You’ll Love
Craving more flavors from Mozambique? Try these traditional recipes:
