RCI-RC.001.0233.001
Wali wa Nazi
Wali wa Nazi (coconut rice) is a creamy, rich accompaniment to any meat, Chicken, fish, or curry.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- of rice2 cupswell-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
- coconut milk4 cups(two cups thick, two cups thin) home-made or canned, unsweetened (see below)
- salt (to taste1 unitapproximately one teaspoon)
Method
1
Bring the thick coconut milk to a boil in a large, heavy-bottomed pot over medium-high heat, stirring occasionally to prevent sticking.
2
Add the washed, soaked, and drained rice to the boiling coconut milk, stirring well to combine and prevent clumping.
2 minutes
3
Reduce heat to medium and cook uncovered for 8-10 minutes, stirring frequently, until most of the thick coconut milk is absorbed.
9 minutes
4
Pour in the thin coconut milk gradually while stirring constantly to incorporate smoothly and avoid lumps.
2 minutes
5
Continue cooking over medium heat, stirring frequently, until the rice is nearly tender and most of the liquid is absorbed, approximately 10-12 minutes.
11 minutes
6
Season with salt to taste, stirring thoroughly to distribute evenly throughout the rice.
7
Remove from heat and let the rice rest for 2-3 minutes before serving to allow the grains to firm up and achieve the desired texture.