'Waali wa Naazi' (Coconut Rice)


 Coastweek   Kenya

 HOME - click this banner to return to http://www.coastweek.com 





WAALI WA NAAZI (Coconut Rice)

Coastweek - - Fresh milk from the coconut gives
this softly spiced rice dish its characteristic taste.


INGREDIENTS: (Four to six servings).

  • one and a half cups rice, soaked 30 minutes in one and a half cups water

  • one and a half cups freshly shredded coconut, soaked 30 minutes in two cups water

  • three tablespoons butter

  • one medium onion, chopped

  • salt to taste

  • one teaspoon ground cardamom



  1. Drain the rice and set aside. Reserve the water.

  2. Blend the coconut, using the water in which it was soaked.

  3. Strain and reserve the coconut milk.

  4. Heat butter in a skillet.

  5. Add onions and sauté until golden.

  6. Add rice and fry a few minutes.

  7. Add coconut milk and water in which the rice was soaked.

  8. Bring to a boil.

  9. Add salt to taste and cardamom.

Lower heat and cook until rice is done.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






Copyright © '96, '97, '98, '99, '00, '01, '02, '03, '04, '05, '06, '07, '08, '09, '10, '11, '12.
Coastweek Newspapers Ltd.  All rights reserved.

Comments and questions: