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.
Ingredients
- 2 cups long-grain white rice, rinsed
- 2 cans full-fat coconut milk (canned)
- 1 cup water
- 1/2 onion yellow onion, finely diced
- 1 pepper scotch bonnet or habanero pepper, whole
- 2 leaves bay leaves
- 2 tbsp vegetable oil (or coconut oil)
- 2 cloves garlic cloves, minced
- 1 tsp salt
- 1 cube vegetable bouillon cube (or 1 tsp powder), crumbled
Instructions
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1
Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear, then drain.
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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 cloves minced garlic cloves and cook 1 minute more.
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3
Pour in 2 cans full-fat coconut milk (canned) and 1 cup water. Add 1 pepper whole scotch bonnet or habanero pepper, 2 leaves bay leaves, 1 cube crumbled vegetable bouillon cube (or 1 tsp powder), and 1 tsp salt. Stir to combine and bring to a gentle boil.
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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.
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5
Remove the scotch bonnet or habanero pepper and bay leaves. Fluff the rice gently with a fork, taste and adjust salt, then serve.