Fragrant basmati rice cooked in coconut milk with cardamom, cinnamon, and bay leaf.
Coconut rice is a staple side dish in Comorian cuisine, served alongside curries and stewed meats. The rice absorbs the aromatic infusion of cardamom, cinnamon, and bay leaf while cooking in coconut milk, becoming fragrant and subtly sweet. It's a simple dish that elevates any meal with its aromatic complexity.
Serves 4
Rinse rice under cold water until water runs clear. Drain well.
Heat a pot over medium heat. Add cardamom, cinnamon, and bay leaves. Toast 1 minute until fragrant.
Add rice and stir to coat. Pour in coconut milk and water. Bring to a boil.
Cover tightly and reduce heat to low. Simmer 18-20 minutes until rice is tender and liquid is absorbed.
Let rest 5 minutes covered. Fluff with a fork. Remove whole spices before serving.
Don't stir the rice once liquid comes to a boil — let it steam undisturbed.
Toasting the spices first deepens their flavor.
Use fresh coconut milk for best results.
Add roasted cashews for crunch
Mix in dried fruit like raisins or cranberries
Add peas or corn for color and texture
Refrigerate up to 3 days. Reheat gently with a splash of water.
Comorian coconut rice reflects the islands' proximity to India and influence from Arab traders who brought spices and cooking methods to the archipelago.
You may have used too much liquid or cooked it too long. Use a 1:1 ratio of rice to liquid and set a timer.
Yes, jasmine rice works well. The texture will be slightly stickier but equally fragrant.
Per serving · 4 servings total
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