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Zanzibar Pilau (Rice Pilaf) from “In Bibi’s Kitchen”
Zanzibar Pilau (Rice Pilaf) from “In Bibi’s Kitchen”
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
East African pilau with sautéed onion, warm spices, and coconut milk. Perfect base for meat stews, veggies, or beans.
Ingredients:
  • 1 cup long-grained white rice (preferably basmati)
  • 2 tablespoons unsalted butter or ghee
  • 1 small yellow onion, finely diced
  • 5 green cardamom pods
  • 1 (2-inch) piece cinnamon stick
  • 1/2 teaspoon ground cloves
  • 1/2 cup full-fat unsweetened coconut milk
  • 1 cup boiling water
  • 1 teaspoon kosher salt
Instructions:
  • Prepare the rice: Rinse the rice in a fine-mesh sieve under cold water until it runs clear, about 1 minute. Transfer the rinsed rice to a bowl, cover with cold water, and soak for 10-30 minutes.
  • Sauté the onion: Melt the butter in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the aromatic cardamom pods, cinnamon stick, and ground cloves, and cook, stirring, until the mixture becomes incredibly fragrant, approximately 1 minute. Incorporate the creamy coconut milk, boiling water, and salt.
  • Add rice to the pot and simmer: Drain the rice and add it to the pot. Simmer on low heat with the lid on until the rice is tender and has absorbed the liquid, about 15 minutes.
  • Allow the rice to rest, covered, for 10 minutes before fluffing with a spoon or fork. Remove and dispose of the cinnamon and cardamom. Serve the hot rice promptly.
  • Store: Keep leftovers in an airtight container in the fridge, then reheat in a 300°F oven or in a skillet over low heat.

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