Wali wa Nazi na Mboga (Kenyan Coconut Rice with Vegetables)
A fragrant and flavorful coconut rice dish from Kenya, cooked with a medley of fresh vegetables. This dish offers a delightful balance of creamy coconut milk, aromatic spices, and the natural sweetness of vegetables, making it a perfect side or a light main course.
🧂 Ingredients
- 2 cups Long-grain white rice
- 2 cups Full-fat coconut milk
- 1.5 cups Water
- 1 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 2 cups Mixed vegetables(e.g., carrots, peas, bell peppers, green beans, corn, chopped)
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 0.5 tsp Curry powder
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear. Drain well.
💡 Tip: Rinsing removes excess starch, preventing sticky rice. - 2
Heat vegetable oil in a medium pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- 3
Add the minced garlic and sauté for another minute until fragrant.
- 4
Add the chopped mixed vegetables to the pot and stir-fry for 3-5 minutes until slightly tender.
- 5
Stir in the curry powder and cook for 30 seconds.
- 6
Add the rinsed rice, coconut milk, water, and salt to the pot. Stir to combine.
💡 Tip: Ensure all ingredients are well combined. - 7
Bring the mixture to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
💡 Tip: Do not lift the lid during simmering to allow the rice to steam properly. - 8
Turn off the heat and let the rice rest, covered, for 5-10 minutes. Fluff with a fork before serving.
💡 Pro Tips
- ✓You can add other vegetables like spinach, mushrooms, or bell peppers.
- ✓For a richer flavor, use only full-fat coconut milk.
- ✓This dish pairs well with grilled fish, chicken, or beef stews.
🔄 Variations
- Add a pinch of turmeric for a vibrant yellow color.
- Incorporate a tablespoon of desiccated coconut for added texture.