Fluffy rice cooked in coconut milk with a cinnamon stick and pandan leaf, the quintessential Seychellois accompaniment to curries and grilled fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Rinse rice in cold water until water runs clear. Drain well.
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2
Combine coconut milk, water, cinnamon stick, pandan leaf, salt, and sugar in a saucepan.
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3
Add rice and bring to a boil over high heat, stirring once.
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4
Reduce heat to lowest setting, cover tightly, and cook fifteen minutes.
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5
Remove from heat and let stand covered for five minutes. Remove cinnamon and pandan.
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6
Fluff with a fork and serve alongside any Seychellois curry or grilled fish.
Did You Know?
Diri koko is so ubiquitous that Seychellois often simply say "diri" when they mean "a meal," since rice is present at virtually every sitting.
Chef's Notes
Equipment Tips
- saucepan with lid
- fork
- measuring cup
Garnishing
toasted coconut flakes
Accompaniments
any curry, grilled fish, dal
The Story Behind Diri Koko
Diri koko reflects the Asian culinary threads woven into Seychellois food culture. Rice, the primary starch of the islands, was historically imported and remained a precious commodity. Cooking it in coconut milk elevated a simple staple into something fragrant and special. The addition of cinnamon and pandan reflects the Seychelles' position on the historic spice trade routes that connected Asia, Africa, and Europe.
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