Fluffy rice cooked in coconut cream instead of water, infusing every grain with rich, sweet coconut flavor, the perfect foundation for Samoan meals.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: toasted coconut flakes
Accompaniments: any main course
Instructions
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1
Rinse rice thoroughly until water runs clear.
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2
Combine rice, coconut cream, water, salt, and pandan leaf in pot.
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3
Bring to a boil, then reduce to lowest heat. Cover and cook 18 min.
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4
Remove from heat, keep covered, and let steam 10 min.
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5
Fluff with a fork, remove pandan leaf, and serve.
Did You Know?
Coconut rice is so fundamental to modern Samoan meals that many families cook it daily, and children learn to make it before any other dish.
Chef's Notes
Equipment Tips
- rice cooker or saucepan with lid
Garnishing
toasted coconut flakes
Accompaniments
any main course
The Story Behind Alaisa Lolo
While rice is not indigenous to Samoa, it was adopted enthusiastically during the colonial era. Samoans quickly enriched it with their most important ingredient, coconut cream, creating a staple that now accompanies almost every Samoan meal and bridges traditional and modern island eating.
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