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Loading...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.
