Wali wa nazi (Coconut rice) — Pure swahili coastal comfort

Introduction

Wali wa Nazi — Kenya’s classic coconut rice is a fragrant Swahili staple from the coast, where rice meets the richness of freshly pressed coconut milk. Simple yet aromatic, it’s served with stews, seafood, or vegetables, and embodies the laid-back charm of coastal cooking, slow, deliberate, and beautifully balanced.

Ingredients (Serves 4–5, yields about 1 kg cooked rice)

  • 2 cups (400 g) rice, rinsed until water runs clear
  • 1 ½ cups (375 ml) thin coconut milk (second extract or diluted coconut cream)
  • 1 cup (250 ml) thick coconut milk (first extract, richer, added later)
  • ¼–½ cup (60–120 ml) light vegetable, chicken, or fish stock (optional — replaces part of the water)
  • 1 tbsp coconut oil or ghee
  • 1 small onion, finely chopped
  • 1 small garlic clove, crushed (optional)
  • 1 tsp salt, divided ¾–1 tsp per cup of rice, adjust at the end
  • 1 small cinnamon stick or 2 cloves (optional aroma)
  • 1–2 curry leaves (optional)
  • 1 tbsp lemon or lime juice, for finishing

Optional Garnish:

Toasted grated coconut, fried shallots, crushed roasted peanuts, toasted cashews, or chopped coriander.

Instructions

  1. Rinse and Soak
    -Wash rice 2–3 times until water runs clear. Soak 15–30 minutes for long-grain rice, then drain well to maintain the correct liquid ratio. This ensures fluffy, separate grains.
  1. Sauté Aromatics and Toast Rice
    -In a heavy-bottomed pot, heat 1 tbsp coconut oil or ghee over medium heat.
    -Add onion, garlic (if using), cinnamon, cloves, or curry leaves. Sauté until soft and lightly golden about 6–8 minutes.
    -Stir in drained rice and toast 1–2 minutes, coating each grain in the fragrant fat. This step adds flavor and keeps rice fluffy.
  1. Add Liquids and Simmer
    -Pour in thin coconut milk, stock (if using), and water as needed to reach your total liquid ratio.
    -Stir once, add half the salt, and bring to a gentle boil.
    -Reduce to low heat and simmer uncovered for 8–10 minutes, until most liquid isabsorbed and small steam holes appear.
  1. Finish with Thick Coconut Milk
    -Lower heat to minimum. Pour in thick coconut milk and stir gently.
    -Cover tightly with a lid or foil to trap steam.
    -Cook on very low heat for 10–12 minutes until tender and creamy.
    -Do not boil vigorously, overheating can cause curdling. Avoid stirring too often to prevent breeaking the grains.
  1. Steam and Rest
    -Turn off the heat and let the pot stand, covered, for 5–10 minutes.
    -The trapped steam finishes cooking the rice perfectly.
  1. Fluff and Finish
    -Gently fluff with a fork, stir in 1 tbsp lemon juice, and adjust salt to taste.
    -Top with toasted coconut or fried shallots and serve warm.

Serving Suggestions

  • Swahili Classic: Include cloves and cinnamon in the sauté, omit stock, and serve with samaki wa kupaka (grilled fish in coconut sauce).
  • Lighter Pairing: Serve with tomato-onion-chilli kachumbari to balance the richness.
  • One-Pot Meal: Fold in cooked prawns or shredded chicken before resting — warm through without boiling.
  • For a tropical twist, serve alongside a fresh mango or pineapple salsa.

Chef’s Tips

  • Prevent curdling: Always reduce heat before adding thick coconut milk.
  • Rescue gummy rice: Spread onto a tray to cool and fluff with a fork; reheat gently with a splash of coconut milk.
  • Rice-to-liquid ratio: Adjust slightly by rice type — basmati needs less water, while local pishori absorbs more.
  • Storage: Cool quickly and refrigerate up to 2 days; reheat gently on low heat.

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