Wali wa Nazi — Print Recipe — The Culinary Codex

Fragrant rice cooked in rich coconut milk until fluffy and aromatic, a staple of Swahili coastal cuisine served alongside curries and grilled seafood.

Ingredients

2 cups basmati rice, rinsed
1 can (400ml) coconut milk
1 cup water
1 tsp salt
1/2 tsp sugar
1 cardamom pod (optional)
1 tbsp vegetable oil

Instructions

1 Rinse basmati rice under cold water until the water runs clear, then drain thoroughly.
2 Heat oil in a heavy pot, add rice and toast for two minutes, stirring until grains are coated and slightly translucent.
3 Add coconut milk, water, salt, sugar, and cardamom pod. Stir once and bring to a boil.
4 Reduce heat to the lowest setting, cover tightly, and cook for eighteen minutes without lifting the lid.
5 Remove from heat and let steam for five minutes with the lid on. The rice should be fluffy with separate grains.
6 Fluff gently with a fork, remove cardamom pod, and serve as a bed for curries, stews, or grilled fish.

Did You Know?

Along the Kenyan coast, cooks crack fresh coconuts daily for their rice, and the quality of the coconut milk determines the prestige of the meal.