Side Dish: United States – American Samoa — Pacific Island United States Territories – Samoan Coconut Rice

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 20 min

Total 53 min

Ingredients

- 2 cups (370 g) jasmine or long-grain white rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) coconut milk (freshly pressed preferred; canned is acceptable)
- 1 1/2 cups (360 ml) water
- 1 1/2 cups (approx. 150 g) freshly grated coconut, divided (about 1 cup/100 g for milk or flavoring, 1/2 cup/50 g to fold in)
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) coconut oil or neutral oil (optional)
- 1 tbsp (15 ml) sugar (optional; use for a slightly sweeter rice)
- 2 pandan leaves, tied (optional, for aroma)
- 1/4 cup (30 g) toasted shredded coconut or reserved grated coconut, for garnish (optional)
- 2 scallions (green onions), thinly sliced, for garnish (optional)
- Lime wedges, for serving (optional)

Instructions

Short Description:
Creamy, slightly fragrant rice cooked in coconut milk and finished with freshly grated coconut for texture and bright, nutty flavor. Served warm as a classic Samoan accompaniment to fish, pork, or palusami.

Regional Notes:
This Samoan version emphasizes freshly grated coconut and freshly pressed coconut milk when possible, giving a more textured, naturally sweet and creamy profile than coconut rice made only with canned milk. The mild use of pandan (optional) and folding in grated coconut near the end are common local touches.

1. Prepare coconut milk if using fresh grated coconut: place 1 cup (100 g) grated coconut in a bowl with 1 1/2 cups (360 ml) warm water, squeeze and knead the coconut to extract milk, then strain through a fine sieve or cheesecloth into a measuring cup; use 1 1/2 cups (360 ml) of the extracted milk for the recipe and reserve any solids.
2. If using canned coconut milk, shake well and measure 1 1/2 cups (360 ml). Combine canned milk with 1 1/2 cups (360 ml) water.
3. Rinse the rice under cold water until the rinse water runs clear; drain well.
4. In a medium saucepan over medium heat, warm 1 tbsp (15 ml) coconut oil (if using). Add the tied pandan leaves (if using) and briefly fry 15–30 seconds to release aroma.
5. Add the rinsed rice to the pan and stir 1–2 minutes to coat the grains in oil and lightly toast.
6. Pour in the coconut milk mixture (coconut milk + water), add 1/2 tsp (3 g) salt and 1 tbsp (15 ml) sugar if using, then bring to a gentle boil uncovered.
7. Reduce heat to low, cover tightly, and simmer without stirring for 15–18 minutes, until the liquid is absorbed and rice is tender.
8. Remove from heat and let sit, covered, for 10 minutes to steam. Discard pandan leaves.
9. Fluff rice gently with a fork, then fold in 1/2 cup (50 g) freshly grated coconut or reserved coconut solids to add texture and fresh coconut flavor.
10. If using, toast 1/4 cup (30 g) shredded or reserved grated coconut in a dry skillet over medium heat until golden, watching closely, and use as a garnish. Top with sliced scallions and serve with lime wedges if desired.
11. Serve warm as a side dish to grilled fish, roasted pork, palusami, or other Samoan mains.