Coconut Rice Nigeria: Best Nigerian Recipe
Coconut Rice Nigeria: Best Nigerian Recipe
If you’ve been searching for the perfect Nigerian coconut rice recipe, your journey ends here.
This is the coconut rice dish you didn’t know you needed.
Infused rice dishes are my specialty—I focus on simplicity, bold flavor, and a flawless texture with rice grains that are perfectly cooked and never mushy.
Already loving my Fried Rice, Jollof Rice, or Coconut Jollof? Then this recipe is a must-add to your repertoire.
Nigerian Coconut Rice Recipe: Ingredients
- 3 cups long-grain parboiled rice (or Sella Basmati)
- 1 tablespoon coconut oil
- 400ml can of coconut milk (preferably Thai premium)
- 5 cups of water
- 1 small onion, finely chopped
- 2–3 medium tomatoes, chopped
- 2 bay leaves
- 1 teaspoon white pepper
- 1 teaspoon minced chili pepper
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- Salt to taste
- 2 heaping tablespoons of crayfish powder
- 1–2 seasoning cubes
Directions
- Prep Your Ingredients:
- Finely chop the onion.
- Roughly chop the tomatoes.
- Mince the chili pepper.
- Sauté the Aromatics:
- Heat 1 tablespoon of coconut oil over medium heat in a medium pot.
- Add the chopped onion and cook until soft and fragrant.
- Build the Flavor Base:
- Stir in the tomatoes, chili pepper, thyme, bay leaves, crayfish, white pepper, and seasoning cubes.
- Cover and let it simmer on low-medium heat for about 10 minutes.
- Add the Liquids:
- Pour in the coconut milk and water. Stir well, cover, and bring to a rolling boil.
- Taste and adjust seasoning as needed.
- Cook the Rice:
- Add in the washed rice and stir.
- Reduce heat to low-medium (about 4 on a standard cooker).
- Steam to Perfection:
- Cover the pot with foil, then firmly place the lid on top. Seal the edges with the foil.
- Set a timer for 30 minutes—resist the urge to open the pot. Let the steam do its magic!
Pro Tip: The foil traps in steam, letting the rice gently cook and soak in all that rich coconut flavor—no excess water needed.
- Serve & Enjoy:
- Fluff the rice and serve hot with peppered meat, grilled chicken, or your favorite protein
Q&A: Nigerian Coconut Rice Recipe
Q: Can I use freshly made coconut milk instead of canned?
A: Absolutely! Freshly made coconut milk works beautifully. Just ensure it’s thick and rich for the best flavor. Quv might want to reduce the added water slightly, like a har moknup.
Q: What’s the best type of rice to use?
A: Long grain parboiled rice or Sella Basmati rice is recommended because they hold up well during cooking and result in separate, fluffy grains.
Q: Can I add vegetables or proteins to the rice?
A: Yes! You can stir in cooked shrimp, shredded chicken, peas, or mixed veggies after the rice is done. Just avoid adding too much moisture.
Q: Why do I need to use foil before covering the pot?
A: The foil traps steam inside, allowing the rice to cook evenly without needing too much liquid. It’s the secret to fluffy, non-sticky grains.
Q: What if my rice is still hard after 30 minutes?
A: This usually means the heat was too low or the seal wasn’t tight enough. Add a little more hot water (2–3 tablespoons), reseal tightly, and steam for another 5–10 minutes.
Q: Can I make this dish in advance?
A: Yes! Coconut rice stores well in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.
Q: How spicy is this recipe?
A: It has a mild kick from the minced chili. You can adjust the heat to your preference—use more or less pepper as desired.
Q: Is crayfish powder necessary?
A: While optional, crayfish adds an authentic Nigerian flavor and depth. If you’re allergic or don’t have it, feel free to skip or substitute with dried shrimp powder.
