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Recipe · Mayotte
Riz au coco mahorais
Mayotte coconut rice
⏱ 35 minServes 4Easy490 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)basmati rice
400 ml (1⅔ cups)coconut milk
250 ml (1 cup)water
4 clovescardamom
1onion
1 pinchsalt
1 tbspoil
- 300 g (11 oz) basmati rice
- 400 ml (1⅔ cups) coconut milk
- 250 ml (1 cup) water
- 4 cloves cardamom
- 1 onion
- 1 pinch salt
- 1 tbsp oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the basmati rice several times in cold water until it runs clear, then drain well to remove excess surface starch.
- Slice the onion very thinly and soften it in the saucepan with a drizzle of oil for 2 minutes until translucent but not browned.
- Lightly crush the cardamom pods to open them, add them to the onion and stir for a moment so their peppery scent infuses the oil.
- Add the drained rice and stir for 1 minute until glossy, then pour in the coconut milk and salted water and bring gently to a simmer.
- Cover and cook over very low heat for 15 minutes without lifting the lid, so the rice absorbs all the liquid and the coconut flavor.
- Let rest off the heat for 5 minutes, remove the cardamom pods, fluff gently with a fork and serve alongside a saucy dish.
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