Creamy Coconut Rice Recipe | Kenya’s Sunny Side (No Canned Stuff!)
Every time I visit my auntie in Mombasa, the first thing that hits me is the sweet, buttery scent drifting from her kitchen. She’s got this big, dented pot that’s been on her stove longer than I’ve been alive, and she’ll stir a big batch of coconut rice while the kids chase each other around the courtyard. I still remember the way the rice glistened, each grain coated in that silky coconut cream, and how she’d always say, “If it’s dry, you didn’t use enough love… or enough coconut milk.”
Turns out, the secret isn’t some fancy technique—it’s just using the right ratio and not skimping on the good stuff. Back in the day, coastal families would trade fresh coconut meat for rice at the market, so the dish ended up being a celebration of what the land and sea gave them. If you’ve ever ended up with rice that’s as hard as a pebble, trust me, it’s usually because the coconut milk was swapped for water or the heat was turned up too high. We’re fixing that today.
My cousin once told me she tried making it with almond milk because she thought it was “healthier.” The result? A bland, watery mess that barely clung together. Stick with full‑fat coconut milk; it’s the heart of the dish and gives that rich, velvety texture that makes you want to scoop the bowl clean. A pinch of lime zest at the end lifts everything, and a sprinkle of toasted coconut on top adds a little crunch that feels like a hug from the tropics.
We usually serve this alongside grilled tilapia or a simple sauté of sukuma wiki (that’s collard greens, for those who haven’t met them). It’s the kind of meal that brings everyone to the table, even the picky eaters, because who can resist a bowl of rice that smells like a beach sunset? So grab your favorite pot, crank up some Swahili tunes, and let’s get that coconut rice just right.
Instructions
- Rinse the rice under cold water until the water runs clear, then drain well.
- In a medium saucepan, combine coconut milk, water, sugar, and salt; bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Add the rinsed rice, give it a quick stir, then reduce the heat to low, cover tightly, and let it cook for 15‑18 minutes without lifting the lid.
- Turn off the heat and let the rice sit, still covered, for 5 minutes. Then fluff it gently with a fork and stir in the lime zest.
- Transfer to a serving bowl, sprinkle with toasted coconut flakes and fresh cilantro if you like, and serve warm.
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