A dish that originated from the people living along the Kenya Coast
1/4 kg uncooked rice
Grated white meat of 1 large or 2 small coconuts
Water and salt
Cover the grated coconut with boiling water and squeeze out the first creamy thick milk. Put this aside. Add more hot water and squeeze again to obtain a thinner milk. Wash the rice three times in cold water. Put the thinner coconut milk in a saucepan with a little salt and let it nearly come to the boil. Add the washed rice and stir carefully. Keep stirring so as not to burn. Add the creamy thick coconut milk and continue stirring. The heat must be moderate. Cover the rice with greaseproof paper, put on the pan lid and a heavy weight to seal, and steam for about 25 minutes on a very low heat until ready to serve. Coconut rice can be served with chicken or fish or on its own with vegetables, or curry.