Coconut Rice

Name: Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 2 cups long-grain white rice; 250ml coconut milk; 250ml water; Pinch of salt

Te raiti ma te ben (teh RYE-tee mah teh BEN)

Rice Cooked in Coconut Milk

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 293 kcal

White rice simmered in coconut milk until fluffy and fragrant. A modern I-Kiribati staple that has become the everyday accompaniment to fish dishes.

Nutrition & Info

Protein 5.0g

Carbs 48.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

pot with tight lid measuring cup wooden spoon

Presentation Guide

Vessel: communal serving bowl

Garnishes: grated coconut

Accompaniments: grilled fish, boiled taro

Ingredients

2 cups long-grain white rice
250ml coconut milk
250ml water
Pinch of salt

Instructions

1
Rinse rice in cold water three times until the water runs mostly clear, draining well after each rinse.
2
Combine rice, coconut milk, water, and salt in a pot. Stir once to distribute the coconut milk evenly.
3
Bring to a boil over high heat uncovered, stirring once when it begins to bubble.
4
As soon as it reaches a full boil, reduce heat to the lowest setting and cover tightly with a lid.
5
Cook for fifteen minutes without lifting the lid, allowing the rice to steam in the coconut-infused liquid.
6
Remove from heat and let stand covered for five minutes. Fluff with a fork before serving.

💡

Did You Know?

Rice was not a traditional Kiribati food but was introduced by traders and has now largely replaced breadfruit as the daily starch in urban South Tarawa.

Chef's Notes

Equipment Tips

pot with tight lid
measuring cup
wooden spoon

Garnishing

grated coconut

Accompaniments

grilled fish, boiled taro

The Story Behind Coconut Rice

The adoption of rice in Kiribati reflects the broader transformation of Pacific Island diets through trade and globalization. While breadfruit and taro remain culturally important, imported rice became dominant in the twentieth century because of its ease of storage and preparation. I-Kiribati cooks adapted rice to local tastes by cooking it in coconut milk, creating a bridge between traditional coconut-based cooking and the modern convenience of rice as a staple grain.

🕐 Traditionally enjoyed daily lunch and dinner 📜 Origins: Post-colonial modern

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