
Coconut rice
35 minImage details
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Soft coconut flavour, ginger and a light pepper note turn a simple pot of rice into an easy meal. The photo shows a serving with chicken and eggs. From Musa on the Grill.

Resized proportionally to 736x899 pixels; converted to WebP at quality 87; no cropping or content edits.
Rinse the rice, drain it, and finely chop the onion and pepper.
Heat the oil in a saucepan and soften the onion for 3 minutes. Stir in the ginger and chopped pepper.
Add the rice, coconut milk, water and salt. Stir once and bring to a gentle boil.
Cover and turn the heat down. Cook for 18–22 minutes, adding a small splash of hot water only if the rice remains firm.
Leave covered off the heat for 5 minutes, then fluff and serve.
Use unsweetened coconut milk; sweetened coconut drinks give a different result.

Resized proportionally to 736x899 pixels; converted to WebP at quality 87; no cropping or content edits.

Resized proportionally to 736x899 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Adewuyi Israel · CC BY-SA 4.0
Resized and cropped for display. Image remains under its original license.

Photo by Bukky658 · CC BY-SA 4.0
Resized proportionally to 720x717 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Bukky658 · CC BY-SA 4.0
Resized proportionally to 720x717 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Bukky658 · CC BY-SA 4.0
Resized proportionally to 720x717 pixels; converted to WebP at quality 87; no cropping or content edits.
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