Rice simmered in coconut milk and a light pepper base, studded with shrimp and finished with fresh herbs.
Coconut rice is a milder, slightly sweeter alternative to jollof found across Nigeria, especially in the south where coconut is more widely used in cooking. The rice cooks directly in a mix of coconut milk and stock rather than water, giving it a rich, faintly sweet flavor that pairs naturally with shrimp or fish, and a golden hue that comes from a light touch of curry powder and turmeric rather than the heavy tomato base used in jollof. Blended bell pepper and a little scotch bonnet still form the aromatic backbone, but the coconut milk mellows the heat considerably, making this a good entry point for those who find straight jollof too intense. Shrimp are added toward the end of cooking so they stay tender and don't overcook while the rice finishes absorbing the coconut milk. The finished dish has tender, fragrant rice with a faint sweetness, plump shrimp, and a light golden color, usually finished with scallions or parsley and served alongside fried plantain, making it a popular choice for both everyday lunches and small celebrations.
Serves 5
Blend the red bell pepper, half the onion and scotch bonnet until smooth.
Heat oil in a heavy pot over medium heat. Cook diced onion until soft, then add the blended pepper mixture, curry powder and turmeric. Simmer 8 to 10 minutes until slightly reduced.
Stir in rice, coconut milk, stock, bay leaves and salt. Bring to a boil, then reduce heat to low, cover, and cook 20 minutes.
Uncover, nestle the shrimp into the rice, then re-cover and cook another 5 to 7 minutes until the shrimp turn pink and the rice is tender.
Adding the shrimp partway through rather than at the start keeps them from turning rubbery by the time the rice finishes cooking.
Let the pot sit covered off the heat for 5 minutes, then fluff gently. Garnish with scallions and serve with fried plantain.
Use full-fat canned coconut milk rather than a coconut beverage carton -- the higher fat content is what gives the rice its rich texture.
Add the shrimp partway through cooking, not at the start, so they don't overcook while the rice finishes absorbing liquid.
Taste the sauce before adding rice; coconut milk mutes salt and chile more than you'd expect, so season a little more assertively than feels necessary.
Vegetable version: skip the shrimp and add chopped carrots, green beans and sweet corn with the rice.
Spicier: leave the seeds in the scotch bonnet, or add a whole chile instead of half for more heat.
Chicken coconut rice: replace shrimp with diced, pre-browned chicken thigh added at the same point in the cooking.
Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of coconut milk or water to loosen the rice; avoid overheating the shrimp, which can turn tough.
Coconut rice is common along Nigeria's coastal south, where coconut is grown widely, and represents a milder regional counterpart to tomato-based jollof, often served at gatherings where a less spicy option is wanted alongside spicier dishes.
Yes, thaw and pat them dry first so they don't add excess water to the pot, which can make the rice slightly soggy.
Coconut milk mellows spices significantly, so this dish usually needs more salt and curry powder than you'd expect -- taste the sauce before the rice goes in and adjust.
Yes, it works well as a vegetable coconut rice, or with chicken or fried fish added instead of shrimp.
Per serving (340g / 12.0 oz) · 5 servings total
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