Nigerian Coconut Rice

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Nigerian Coconut Rice is a beloved festive dish, often served at weddings, birthdays, and holiday gatherings. Long-grain rice is simmered in fragrant coconut milk with bell peppers, warm curry, and thyme for a rich, lightly spiced side or main course. The coconut milk gives every grain a creamy, aromatic finish that pairs beautifully with grilled chicken, fried plantains, or peppered meat.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 9 gProtein
• 520 mgSodium
• 430 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 42 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the rice

• 2 cups basmati or long-grain rice, rinsed and soaked 10 minutes
• 1 cup full-fat canned coconut milk
• 2 cups low-sodium chicken or vegetable stock
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 scotch bonnet pepper, seeded and chopped (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup frozen green peas
• 1/2 cup diced carrot

For garnish

• 2 tablespoons chopped fresh parsley or cilantro
• 2 tablespoons toasted shredded coconut (optional)

Directions

1. Rinse the rice under cool water until the water runs clear, soak for 10 minutes, then drain thoroughly to keep the grains fluffy and separate.
2. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
3. Stir in the garlic, ginger, scotch bonnet, and curry powder; cook for 1 minute until fragrant, then add the bell peppers, carrot, thyme, and bay leaves and sauté for 2 minutes.
4. Pour in the coconut milk and chicken stock, season with the salt, and bring the mixture to a rolling boil, skimming any foam that rises to the surface.
5. Add the drained rice, give it one gentle stir to distribute evenly, then reduce the heat to the lowest setting and cover tightly with a lid.
6. Cook undisturbed for 18 to 20 minutes, then scatter the frozen peas over the top, re-cover, and continue cooking for another 3 minutes.
7. Remove the pot from the heat and let it rest, covered, for 5 to 7 minutes so the steam finishes the grains and any liquid absorbs.
8. Discard the bay leaves and scotch bonnet, fluff the rice gently with a fork, taste and adjust the salt, then transfer to a serving bowl.
9. Top with the chopped parsley and toasted coconut, if using, and serve warm alongside grilled meats, fried plantains, or a crisp slaw.

Cook’s Notes

• Use full-fat canned coconut milk rather than light versions for the richest flavor and creamy texture.
• Soaking the rice before cooking is essential; it prevents mushy grains and helps the rice cook evenly with the coconut milk.
• Resist lifting the lid while the rice is cooking, as trapped steam is what gently steams the grains to fluffy perfection.
• Leave the seeds in the scotch bonnet for a noticeably hotter dish, or omit it entirely for a mild, kid-friendly version.
• For an even more festive presentation, stir in 1/2 cup of cooked shredded chicken, shrimp, or smoked fish before serving.

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