Entree: Tanzania – Lake Victoria Tanzania – Wali wa Nazi (Rice cooked in coconut milk)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 28 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (360 g) long-grain white rice, rinsed until water runs clear
- 2 cups (480 ml) unsweetened coconut milk
- 1 cup (240 ml) water
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 1 tsp (6 g) salt
- 1 tbsp (12 g) granulated sugar (optional, traditional in some regional variants)
- 1 small onion, peeled and halved (optional for aroma), about 3 oz (85 g)
- 1 small cinnamon stick or 2 cardamom pods (optional)
- Fresh cilantro or fried bananas for serving (optional)

Instructions

1. In a medium saucepan heat the oil over medium heat. If using, add the halved onion and whole spices and sauté briefly until fragrant, about 2 minutes; remove and discard the onion halves before adding rice.
2. Add the rinsed rice to the pan and stir to coat with oil for 1 minute. Pour in the coconut milk and water, then add salt and sugar if using. Stir once to combine.
3. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer undisturbed for 15–18 minutes until the liquid is absorbed and rice is tender.
4. Remove from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, remove any whole spices, and serve warm alongside fish, stews, or vegetable relishes.