Swahili Coconut Rice

This coconut rice dish makes a terrific accompaniment to many Thai entrees,
as well as other world cuisine dishes.


2 cups Thai jasmine-scented white rice
2 cups Kentaste Coconut Milk
1 3/4 cups water
2 heaping Tbsp. Kentaste Desiccated Coconut
1 tsp mustard seeds
1/2 tsp. salt
1/2 tsp. coconut oil
1-2 Tbsp. Kentaste Desiccated Coconut for garnish


1. Rub Coconut Oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.

2. Place rice, Coconut Milk, water, Dessicated Coconut, mustard seeds and salt in the pot and set over medium-high to high heat. Stir occasionally

3. Once the liquid has begun to gently bubble, stop stirring and reduce heat to low (just above minimum).

4. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.

5. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes.

6. Place 1 Tbsp. Dessicated Coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown. Top rice with a sprinkling of toasted coconut

7. When ready to serve, fluff rice with a fork or chopsticks. Add salt to taste.

8. This rice is excellent served with a variety of both Thai and Indian dishes

More Recipes