Entree: Tanzania – Tanzanian Highlands – Wali wa Nazi (Fragrant coconut rice cooked in coconut milk with warm spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (390 g) long-grain parboiled rice
- 1 1/2 cups (360 ml) canned coconut milk (full fat)
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) vegetable oil or clarified butter (ghee)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (6 g) salt, or to taste
- 1 tsp (4 g) sugar (optional)
- 2 green cardamom pods
- 1 small cinnamon stick (about 1 inch)
- 2 whole cloves
- 1 bay leaf
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Rinse the rice in cold water until the water runs clear; drain and set aside.
2. In a medium saucepan over medium heat, warm the oil or ghee. Add the sliced onion and cook until translucent and just beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
3. Add the cardamom pods, cinnamon stick, cloves, and bay leaf; stir briefly to release aroma.
4. Stir in the drained rice so it is well coated with the spiced oil. Pour in the coconut milk and water, add salt and sugar if using, and bring to a gentle boil.
5. Once boiling, reduce heat to low, cover tightly, and simmer until liquid is absorbed and rice is tender, about 18–20 minutes. Do not lift the lid during cooking.
6. Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork, remove whole spices, and garnish with chopped cilantro or parsley before serving.