Sunday, October 27


This is a revamp of an old post from 2010. I wanted to re-do it for better pictures and also to update the recipe.

Nigerians cook coconut rice pretty often for different occasions, depending on the family and culture, everyone's coconut rice looks different. My mom made coconut rice only twice a year, for Christmas and New years day. It was a very special meal and I always looked forward to it. This year, I made it for new years day with my husband and we invited my parents over to continue the tradition.

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Coconut Rice is so easy to make, My mom made it like fried rice and added vegetables. I add shrimp to mine because I love making it very similar to fried rice except it is fragrant and savory with the coconut flavor in it. when made this way, I actually prefer coconut rice to fried rice.

6 cups medium-large grain Rice (would make enough for 7-8 people)
1 can coconut milk (or 1.5 cups fresh coconut milk if available to you)
2 cups veggie mix (carrot, peas, green beans, etc.)
4 diced habaneros
2 sliced jalapeno peppers
2 red Thai chili peppers (reduce the peppers if you don't like spicy food!)
1/2 large onion
8 cloves of garlic
1 small ginger
chicken broth seasoning (season to taste)
8 tablespoons grapeseed or canola oil
1/2 a bag of large shrimp

+ Wash the rice first to remove all the starch.

+ If you bought the rice parboiled, go to step 3. If it isn't parboiled, first parboil the rice then wash out the starch a second time.

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+ If you use a rice cooker...
Follow the rice cooker instructions for 5 cups making sure to substitute 1 cup of water with coconut milk. Your goal is to parboil the rice which means you have to use less water (so one cup less). I have a Zojirushi so instead of 6 cups of water, I use 4 cups of water and 1 cup of coconut milk (totaling 5) and use the quick-cooking setting.

+ If you are cooking on fire/stove
Follow the same water instructions (5 cups of water and 1 cup of milk) but make sure to check every 15-20 minutes when the water dries out and add a little bit of more water till the rice is parboiled.

+ Set aside the rest of the coconut milk while the rice is cooking, the rice should be al dente- firm but chewable. If your coconut milk has sediments, make sure you sieve it with a flour sieve. When the rice is done, drain out all the excess water.

+ Slice your onions into fine ringlets, julienne your jalapenos and dice your habaneros and Thai peppers and mince your garlic. I mince all my garlic in this method. If your veggie mix and shrimp are frozen make sure to warm it up in the microwave and get all the excess water out. If your shrimp is raw, precook it in a separate pan till it is pink.

+In a frying pan or wok fry your garlic and onions in the oil first till the garlic is caramelized.

+ Add the steamed veggies, shrimp, ginger, peppers, and seasonings in the wok and stir fry everything together.  Add the remaining coconut milk (should be a little bit over 1/2 a cup left). Add the rice in and stir to even out for a few minutes till the rice is fried well.

+Reduce the heat and cover the pan/wok for the rice to steam for about 5 minutes or until soft.
serve hot with your favorite sides and meat.

Enjoy!! If you tried this recipe let me know how it goes!

Thanks for reading!! 
Ore :)


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