Coconut Rice

by Keesha
Keesha's Tropical Coconut Rice

African food has hopped out from its home soil and is seen cruising the world with great gusto. Outside of Africa, in London, Paris and other metropolitan cities, people seem increasingly curious to learn more about the uniqueness of African food than ever before.

Surely, African food is as beautiful as the continent itself. While the veil of misconceptions surrounding Africa is lifting, isn’t it just time to get around and explore the unique and irreplaceable beauty of its cuisine?

So, today we will prepare coconut rice, one of my favorite tropical side dishes which is also quick and simple to prepare. I particularly like to present the coconut rice as one of many options on a big table full of delicacies.


  • 2 cups of jasmine rice
  • 1 1/2 of cups water
  • 1 cup of coconut milk
  • 1 teaspoon of salt
  • 10 ounces of Okra



First, rinse the jasmine rice in a saucepan several times until the water runs clear.


Then add coconut milk, water and salt.


Cook on middle heat for 20 minutes.


While the rice is cooking, put the okra into a separate pan and cook it for two to three minutes.


Drain the rice and refresh it under cold water once again, and leave to dry.


Add the okra to the rice and cook it for 10 more minutes.


Serve the warm rice together with the okra as a side or main dish.

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