How to make Nigerian Coconut Rice
How to make Nigerian Coconut Rice
Course: No-bake, Rice DishesCuisine: nigerianDifficulty: DifficultServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesNigerian Coconut Rice is a rich, flavorful dish cooked with coconut milk, rice, and spices. Unlike regular Jollof or Fried Rice, coconut rice gives a creamy, slightly sweet aroma and is often paired with grilled chicken, fish, or fried plantains.
Ingredients
2 cups long grain parboiled rice
1 medium coconut (or 400ml canned coconut milk)
1½ cups chicken stock or water
1 medium onion (sliced)
1 red bell pepper (blended or finely chopped)
1 scotch bonnet pepper (optional, for heat)
1 tsp garlic (minced)
½ tsp ginger (minced)
Seasoning cubes (to taste)
Salt (to taste)
½ tsp curry powder
½ tsp thyme
¼ cup vegetable or coconut oil
Optional Add-ins: Diced carrots, green peas, or cooked meat (chicken/shrimp)
Directions
- Parboil the Rice:
Rinse and parboil the rice for 10 minutes. Drain and set aside. - Sauté the Base:
In a pot, heat the oil. Add sliced onions and sauté until translucent.
Add garlic, ginger, thyme, and curry powder. Stir for 1 minute.
Add blended or chopped bell pepper and scotch bonnet. Cook until oil begins to separate. - Add Coconut Milk & Stock:
Pour in the coconut milk and chicken stock. Bring to a boil.
Season with salt and seasoning cubes. Taste and adjust. - Cook the Rice:
Add the parboiled rice into the pot. Stir once.
Cover tightly and cook on low heat for 25–30 minutes.
If adding veggies or meat, mix them in halfway through cooking. - Fluff and Serve:
Once liquid is absorbed and rice is tender, fluff gently with a fork.
Serve hot with grilled chicken, fried plantains, or vegetable salad.
Notes
- For extra flavor, toast a few coconut flakes and sprinkle over the rice before serving.
If using canned coconut milk, shake well before use.
Avoid stirring frequently while cooking to prevent mushy rice. - How to Extract Coconut Milk (If Using Fresh Coconut):
Break the coconut and remove the flesh.
Cut into small pieces and blend with 2 cups of warm water.
Sieve through a fine mesh or cheesecloth to extract the milk. Set aside.
Details
Servings
4-6
Prep time
15
Cooking time
35
Calories
