Coconut Rice with Indian Chinese Twist

Ingredients

While the original Wali wa nazi is a coconut rice dish from Tanzania, this adaptation takes inspiration from Indian Chinese cuisine. The addition of Indian Chinese flavors such as soy sauce and spices like ginger and garlic gives the dish a unique twist. The use of colorful vegetables adds vibrancy and texture to the rice, making it a visually appealing and flavorful fusion dish. We alse have the original recipe for Wali wa nazi, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon chili sauce (optional) 1 teaspoon chili sauce (optional)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. 4.
   Add the julienned carrot, sliced bell pepper, and frozen peas to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Add the rinsed basmati rice to the pan and stir well to coat the grains with the vegetable mixture.
6. 6.
   Pour in the coconut milk and add the soy sauce and chili sauce (if using). Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.
9. 9.
   Serve the Indo-Chinese Coconut Rice hot as a main dish or as a side with your favorite Indo-Chinese dishes.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.

Tips & Tricks

• For added flavor, you can sauté the rice in a little oil before adding the coconut milk.
• Customize the spiciness by adjusting the amount of chili sauce according to your taste preference.
• Feel free to add other vegetables like mushrooms or baby corn for extra variety.
• To make it a complete meal, serve the Indo-Chinese Coconut Rice with a side of Manchurian or Chili Paneer.
• Leftover rice can be transformed into delicious fried rice by stir-frying it with some additional vegetables and soy sauce.

Serving advice

Serve the Indo-Chinese Coconut Rice as a main dish accompanied by a fresh cucumber salad or raita. It can also be served as a side dish alongside your favorite Indo-Chinese entrees.

Presentation advice

Garnish the rice with a sprinkle of fresh cilantro and serve it in a vibrant bowl or on a decorative platter to enhance its visual appeal. Pair it with colorful side dishes to create an enticing and appetizing presentation.