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WAALI
WA NAAZI (Coconut Rice)
Coastweek
- - Fresh milk from
the coconut gives
this softly spiced rice dish its characteristic taste.
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INGREDIENTS:
(Four to six servings).
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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
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three tablespoons butter
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one medium onion, chopped
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salt to taste
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one teaspoon ground cardamom
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METHOD:
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Drain the rice and set aside.
Reserve the water.
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Blend the coconut, using the
water in which it was soaked.
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Strain and reserve the coconut
milk.
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Heat butter in a skillet.
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Add onions and sauté until
golden.
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Add rice and fry a few minutes.
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Add coconut milk and water in
which the rice was soaked.
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Bring to a boil.
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Add salt to taste and cardamom.
Lower heat and cook until rice is
done.
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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.
coastwk@africaonline.co.ke
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