Coconut Rice (Nigerian Style)

Name: Coconut Rice (Nigerian Style)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 cups long-grain white rice, rinsed; 2 cans full-fat coconut milk (13.5 oz); 1 cup water; 1/2 onion yellow onion, finely diced; 1 pepper scotch bonnet or habanero pepper, whole; 2 bay leaves; 2 tbsp vegetable oil (or coconut oil); 2 garlic cloves, minced; 1 tsp salt; 1 vegetable bouillon cube (or 1 tsp powder), crumbled

Fragrant long-grain rice simmered in rich coconut milk with bay leaves and scotch bonnet, a beloved West African side dish that pairs beautifully with stews and grilled proteins.

35 minEasyServes 4410 cal/serving

West AfricanSideStovetopVegetarianVeganGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

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Ingredients

2 cups long-grain white rice, rinsed
2 cans full-fat coconut milk (13.5 oz)
1 cup water
1/2 onion yellow onion, finely diced
1 pepper scotch bonnet or habanero pepper, whole
2 bay leaves
2 tbsp vegetable oil (or coconut oil)
2 garlic cloves, minced
1 tsp salt
1 vegetable bouillon cube (or 1 tsp powder), crumbled

Instructions

1

Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear, then drain.
2

Heat 2 tbsp vegetable oil (or coconut oil) in a medium saucepan over medium heat. Add 1/2 onion finely diced yellow onion and cook, stirring, until softened and translucent, about 4 minutes. Add 2 minced garlic cloves and cook 1 minute more.
3

Pour in 2 cans full-fat coconut milk (13.5 oz) and 1 cup water. Add 1 pepper whole scotch bonnet or habanero pepper, 2 bay leaves, 1 crumbled vegetable bouillon cube (or 1 tsp powder), and 1 tsp salt. Stir to combine and bring to a gentle boil.
4

Add the drained long-grain white rice and stir once. Reduce heat to the lowest setting, cover tightly, and cook for 18 to 20 minutes until the rice is tender and all liquid is absorbed.
5

Remove the scotch bonnet or habanero pepper and bay leaves. Fluff the rice gently with a fork, taste and adjust salt, then serve.

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Questions

What is Coconut Rice (Nigerian Style)?

Fragrant long-grain rice simmered in rich coconut milk with bay leaves and scotch bonnet, a beloved West African side dish that pairs beautifully with stews and grilled proteins. This reference files it under West African side: made on the stovetop, rated easy and about 35 minutes start to finish.

Do I need to rinse the grain for Coconut Rice (Nigerian Style)?

Step 1 reads: "Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear, then drain." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

Is there a substitute for Scotch bonnet in Coconut Rice (Nigerian Style)?

The entry for Coconut Rice (Nigerian Style) calls for 1 pepper scotch bonnet or habanero pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Coconut Rice (Nigerian Style)?

Yes, it is properly hot. The heat in Coconut Rice (Nigerian Style) comes from 1 pepper scotch bonnet or habanero pepper, whole. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Coconut Rice (Nigerian Style)?

One serving (the recipe makes 4) is about 410 calories, with 6 g protein, 62 g carbohydrate and 10 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Tuo Zaafi main
Yamarita main
Posole main

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