Delta-Style Coconut Rice Recipe

Coconuts have a rich and fascinating history in Africa, tracing back to the early days of trade between African coastal regions and other parts of the world. Though not originally from Africa, traders brought coconuts to the continent as early as the 15th century. The fruit flourished along the coastlines, especially in tropical regions like Nigeria, where it became a staple in local cuisines, including the much-loved Delta-style coconut rice.

In Nigeria, coconut rice has evolved into one of the most cherished dishes. And while every region has its own twist, I believe Delta State—especially areas like Sapele, Warri, Oghara, Ughelli, and Abraka—makes the best coconut rice you can find.

Growing up in Sapele, I remember that kids didn’t joke with the marshy coconut rice we ate, often served in nylons. There’s nothing like the feeling of sucking that soft, white, and delicious coconut rice from the bag—it’s pure heaven! My grandmother was the one who taught me how to make this dish. Coming from a large family, with uncles, cousins, and more, we even had our own coconut plantation. This made getting fresh coconuts a breeze; all we had to do was go to the farm, pluck some, and lunch was ready in no time.

My grandma’s coconut rice was legendary. She would cook for the whole family, and we’d all line up with our plates on the floor as she served us. It was a special moment, a bond over food. So today, I’m excited to share her coconut rice recipe with you. Typically, we serve it with some spicy sauced protein or fried fish, but feel free to enjoy it however you like.

Method for cooking the coconut rice

 

Preparation of the Coconut

If you are using fresh coconut instead of the canned variety, here’s a simple method to make removing the shell easier. First, place your coconut on a gas cooker and burn both sides for a few minutes. After that, remove the coconut from the heat and carefully crack open the shell. This method is trustworthy and makes shelling much simpler.

Next, wash the coconut and remove the black skin from its outer layer (this is optional, but I prefer it for a whiter coconut rice). Break the coconut into pieces and save the water from inside—it will come in handy later.

Cut the coconut into small bite-sized chunks and blend. If you don’t have a strong blender, grating the coconut with a hand grater works just as well. Once blended, use a cheesecloth or sieve to squeeze out the coconut milk. The first batch of  coconut milk you extract is important, so set it aside for later use. Continue squeezing out the coconut milk until you have enough to cook the rice. Keep in mind, Delta-style coconut rice is meant to be soft and creamy, similar to a risotto.

Preparation of the  Coconut Rice

Begin by washing the rice in a bowl, then parboil it in a pot for a few minutes. After parboiling, drain the water and return the rice to the pot.

Next, pour the regular coconut milk (not the first batch you saved) into the pot. Cover the pot and allow the rice to cook. Add seasoning, sliced Scotch bonnet peppers, blended onions, and salt for flavour.

When the rice is almost cooked but still moist, pour in the first batch of coconut milk and the water from the coconut you set aside earlier. Check the seasoning, adjusting as needed. Let the rice cook until it reaches the perfect soft and creamy consistency without drying out completely.

Serving suggestion for the coconut rice

Your Delta-style coconut rice is now ready to be served! Pair it with pepper-sauced protein or fried fish for an authentic taste.

Fresh coconut milk gives the rice a more authentic flavour and a creamier texture. If you have access to fresh coconuts, it’s worth the extra effort!

The first extraction from the coconut is the most flavourful. It’s important to reserve this batch to add at the end of the cooking process for extra richness.

Delta-style coconut rice should be soft and creamy, similar to risotto. Don’t let the rice dry out completely; it should have a creamy consistency when it’s done.

Coconut rice cooks best on low heat to avoid burning or sticking. Stir the rice occasionally to ensure even cooking.

Taste your rice before it finishes cooking to ensure the seasoning is just right. Since coconut milk adds sweetness, be mindful of how much salt and pepper you use to balance the flavours.

FAQs:

1. Can I use canned coconut milk instead of fresh coconut?

Yes, you can use canned coconut milk as a substitute for fresh coconut. However, the flavor will be slightly different. Fresh coconut milk gives a richer and more authentic taste, especially for Delta-style coconut rice.

2. What kind of rice is best for coconut rice?
You can use long-grain rice or basmati rice for coconut rice. However, if you want the soft and creamy texture typical of Delta-style coconut rice, regular long-grain rice is ideal.

3. How do I prevent the rice from sticking to the pot?
Ensure that you cook the rice on low heat, stirring occasionally. Adding enough coconut milk also helps prevent the rice from sticking.

4. How long does it take to prepare coconut rice?
The entire process, including preparation and cooking, can take about 45 minutes to an hour, depending on the size of your batch.