Entree: Tokelau – Koko Rice (Rice simmered in rich coconut milk with island aromatics to make a fragrant, creamy coconut rice)

Serving Size: 4

Approximate Time

Prep 7 min

Cook 18 min

Additional 10 min

Total 35 min

Ingredients

- 2 cups (360 g) long-grain white rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) canned coconut milk (shake the can before measuring)
- 1 1/2 cups (360 ml) water
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 small onion, thinly sliced (about 3 oz / 85 g)
- 1 clove garlic, crushed
- 1 pandan leaf, tied in a knot (or 1 tsp / 5 ml vanilla extract if unavailable)
- 1 tbsp (12 g) light brown sugar or unrefined sugar (optional, for a slightly sweet finish)
- 2 tbsp (10 g) toasted shredded coconut for garnish (optional)
- Fresh lime wedges for serving (optional)

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the sliced onion and crushed garlic and sauté until softened and translucent, about 3–4 minutes.
2. Add the rinsed rice and stir for 1–2 minutes so the grains are coated in oil and warmed.
3. Pour in the coconut milk and water, add the salt, pandan leaf (or vanilla), and brown sugar if using. Stir once to combine.
4. Bring the mixture to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15–18 minutes, or until the liquid is absorbed and rice is tender.
5. Remove from heat and let sit, covered, for 8–10 minutes. Discard the pandan leaf (if used) and fluff the rice with a fork.
6. Serve hot, garnished with toasted shredded coconut and lime wedges on the side.