Kenyan
Wali wa Nazi
A coastal Kenyan coconut rice cooked gently with thin coconut milk, then finished with thick coconut cream for a soft, fragrant grain. It is traditionally served with stews such as samaki wa kupaka, beef curry, or maharagwe.
Watch it madeB's Magic Kitchen · 4:34
Ingredients
- Long-grain white rice1 cup
- Thin coconut milk1 cup
- Thick coconut milk or coconut cream3/4 cup
- Water1/4 cup, as needed
- Salt1/2 tsp
Method
- Rinse the rice in several changes of water until the water runs mostly clear, then drain well.
- Put the thin coconut milk and salt in a heavy saucepan and bring to a gentle boil over medium heat.
- Add the drained rice and stir once to keep the grains from sticking.
- Cook uncovered over medium heat until the liquid has mostly been absorbed and small holes appear on the surface of the rice.
- Pour the thick coconut milk evenly over the rice, then reduce the heat to the lowest setting.
- Cover the pan tightly and steam for 12 to 15 minutes, until the rice is tender and the coconut cream has been absorbed.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff gently with a fork from the edges toward the center and serve warm.
Common questions
Can I substitute canned coconut milk for thin coconut milk and coconut cream?
Yes. Use about 1 3/4 cups canned coconut milk diluted with 1/2 cup water for the thin coconut milk stage, then reserve 1/2 cup thick coconut cream for the final steam. Shake the can first if needed.
How do I know when to add the thick coconut milk, and how long should it steam?
Add the thick coconut milk only after most of the first liquid has been absorbed and you see small holes on the surface. Then cover tightly and steam on the lowest heat for 12 to 15 minutes, until tender.
Why is my rice turning mushy or sticking to the pot?
Mushy rice usually means too much liquid or too much stirring. Sticking often comes from heat that’s too high or a thin-bottomed pot. Rinse well, stir only once after adding rice, and keep the final steam very low.
How should I store leftover Wali wa Nazi, and can I reheat it?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water or coconut milk over low heat, covered, or in the microwave in short bursts to keep it moist.
What should I serve with Wali wa Nazi?
It pairs well with coconut-based curries, grilled fish, sautéed greens, beans, or spiced stews. For a simple meal, serve with kachumbari, fried plantains, or a tomato-onion relish to balance the richness.