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Loading...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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
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
- Rinse the basmati rice under cool running water until the water runs clear, then soak for 15 minutes and drain well.
- Heat the oil in a heavy-bottomed pot over medium heat and sauté the onion for 4 to 5 minutes until soft and translucent.
- Stir in the garlic, ginger, cardamom, cloves, and cinnamon and cook for about 1 minute until fragrant.
- Add the drained rice and turmeric if using, toasting gently for 2 minutes until the grains turn slightly glossy at the edges.
- Pour in the coconut milk, water, and salt, stir once, then bring to a gentle boil.
- Reduce the heat to the lowest setting, cover the pot tightly, and simmer undisturbed for 18 minutes.
- Remove from the heat and let the rice steam, still covered, for 10 minutes without lifting the lid.
- 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.
