Creamy coconut rice with a Portuguese twist — a savory-sweet side perfected in Mozambique.
Arroz de coco is Mozambique's take on coconut rice, where jasmine rice absorbs coconut milk infused with a touch of cinnamon and vanilla. It's neither a pilaf nor a risotto, but something uniquely Mozambican — fluffy, creamy, and aromatic. Served alongside spiced stews, it's the perfect canvas for bold flavors.
Serves 4
Rinse rice under cold water until water runs clear.
In a pot, bring coconut milk, water, cinnamon, and salt to a boil.
Add rice, stir once, and reduce heat to low. Cover with a tight lid.
Simmer 18-20 minutes until rice is tender and liquid is absorbed. Turn off heat, add vanilla, and let rest 5 minutes covered.
Don't lift the lid while cooking.
Full-fat coconut milk gives the richest result.
The vanilla is subtle but transforms the flavor.
Add cardamom instead of cinnamon
Stir in toasted coconut flakes
Mix in lime zest for brightness
Refrigerate up to 3 days. Reheat with a splash of water.
Arroz de coco reflects centuries of Portuguese-Arabic-African culinary exchange in Mozambique. The combination of coconut and spices shows influence from Indian Ocean trade routes.
Yes, the thinner canned version (not cream) is actually better for rice.
Cook less time or use less liquid. Jasmine rice is delicate.
Per serving · 4 servings total
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