Nicobarese Coconut Rice
Simple everyday rice cooked with coconut milk and fresh grated coconut, reflecting the staple carbohydrate of Nicobarese households.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Pot with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 260 kcal
Instructions
- 1
Put the washed rice, coconut milk, water, and salt into a pot.
- 2
Heat over medium heat until boiling. Stir it once.
- 3
Turn the heat down to low and cover. Simmer for 15–18 minutes until tender and the liquid is absorbed.
- 4
Turn off the heat. Leave the pot covered to rest for 5 minutes.
- 5
Gently fluff the rice using a fork.
- 6
Drizzle over coconut oil if using. Scatter fresh grated coconut on top before serving.
Chef's tips
Use freshly squeezed coconut milk for the best flavour. Canned coconut milk works well too, but has less fragrance.
Ingredient substitutions
- coconut milk → diluted canned coconut milk
Storage
Refrigerate for up to a day in an airtight container.
Reheating
Reheat with a splash of water, covered, over low heat.
Common mistakes to avoid
- •Adding too much liquid, which makes the rice mushy instead of fluffy.
Serving suggestions
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