If you are looking for a fragrant, creamy, and slightly tangy dish that is easy to make and perfect for family meals or special occasions, coconut rice with tomatoes is your answer.
In this post, you will learn exactly how to make coconut rice with tomatoes from scratch.
What Is Coconut Rice with Tomatoes?
Coconut rice with tomatoes is a fusion-style dish where long-grain rice is cooked in coconut milk and mixed with fresh or stewed tomatoes.
The result is a creamy, savory, and aromatic rice dish with a touch of sweetness and acidity from the tomatoes.
It is a popular comfort food in many cultures, including West African, Caribbean, and Southeast Asian cuisines.
This dish is versatile and can be served with grilled meats, vegetables, beans, or enjoyed on its own.
Also read on Ultimate Guide to Nigerian Coconut Rice and Chicken
Ingredients Needed for Coconut Tomato Rice
To make this dish, you will need common pantry ingredients and fresh produce. Here’s what you need:
Basic Ingredients:
- 2 cups of long-grain rice (e.g., Basmati or Jasmine)
- 1 can (400 ml) of coconut milk (full-fat for richer flavor)
- 2 large ripe tomatoes (or 1 cup of canned diced tomatoes)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon tomato paste (for deeper tomato flavor)
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 cup of water or vegetable broth
Optional Add-ins:
- 1/2 teaspoon curry powder or paprika
- 1 small bell pepper, diced
- Fresh herbs like cilantro or parsley for garnish
- Scotch bonnet or chili pepper for heat (if you like it spicy)
How to Choose the Right Coconut Milk
For the best results, choose full-fat canned coconut milk. It gives the rice a creamy texture and richer flavor. Avoid “lite” coconut milk or coconut cream (which is much thicker and used for desserts).
Shake the can before opening to ensure the cream and liquid are well mixed.
Step-by-Step Instructions to Make Coconut Rice with Tomatoes
Step 1: Rinse the Rice
Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
Step 2: Prepare the Base
In a large pot or deep pan, heat the oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened. Then add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Tomatoes and Tomato Paste
Add your chopped fresh tomatoes (or canned tomatoes) to the pot. Stir in the tomato paste. Let this cook for about 5–7 minutes, stirring occasionally, until the tomatoes break down and create a thick, fragrant sauce.
If you’re adding any spices (like curry powder or paprika), this is the time to do it.
Step 4: Stir in Coconut Milk and Water
Pour in the coconut milk and 1 cup of water or broth. Mix everything well and bring the mixture to a gentle simmer.
Step 5: Add the Rice
Add the rinsed rice into the pot. Stir it gently to ensure it’s evenly distributed and not clumped together. Season with salt and pepper.
Step 6: Simmer and Cook
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook for 18–22 minutes without lifting the lid. The rice will absorb the liquid and become fluffy.
Step 7: Fluff and Serve
Once the rice is cooked, remove it from the heat and let it sit (covered) for 5 minutes. Then fluff it gently with a fork. Garnish with fresh herbs if desired.
Tips for Perfectly Flavored Coconut Rice
- Don’t skip rinsing the rice. It helps the grains stay separate.
- Use fresh tomatoes when possible for a natural sweetness, but canned tomatoes work well too.
- Taste as you go. Adjust salt, pepper, and spice levels to your liking.
- Low and slow cooking gives the rice time to absorb all the flavors without burning.
Common Mistakes to Avoid When Cooking Coconut Rice
- Using too much liquid: This can make the rice mushy. Stick to the ratio of 1 part rice to about 1.25–1.5 parts liquid.
- High heat: Cooking on high can burn the bottom before the rice is cooked. Use low, steady heat.
- Opening the lid too soon: This lets out steam and affects the cooking process. Be patient!
Adding Protein or Vegetables
Want to turn your coconut rice into a full meal? Try these delicious add-ins:
- Grilled chicken or shrimp: Add pre-cooked protein just before serving.
- Chickpeas or black beans: Stir in cooked legumes for a vegetarian version.
- Diced carrots or peas: Add them while simmering to boost nutrition and color.
- Pineapple chunks: For a sweet and savory twist.
Serving Suggestions for Coconut Tomato Rice
Coconut rice with tomatoes pairs beautifully with:
- Grilled or baked fish
- Spicy curry dishes
- Roasted vegetables
- Fried plantains
- A simple green salad
For an African-inspired meal, serve it with grilled suya, egusi stew, or beans porridge.
How to Store and Reheat Coconut Rice
Storing:
Let the rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
Reheating:
Reheat in a microwave or on the stovetop. Add a splash of water or coconut milk to restore moisture. Heat gently and stir occasionally.
You can also freeze coconut rice in freezer-safe bags for up to 1 month. Thaw overnight before reheating.
Frequently Asked Questions About Coconut Rice with Tomatoes
1. Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and may require more liquid. Add an extra 1/2 cup of water and extend the cooking time by 10–15 minutes.
2. Is coconut rice vegan?
Yes, this recipe is naturally vegan as long as no animal-based broth or proteins are added.
3. Can I make this in a rice cooker or Instant Pot?
For a rice cooker, add all ingredients and cook as you would regular rice. For an Instant Pot, use the “Rice” or “Pressure Cook” setting and set the time to 5 minutes with a 10-minute natural release.
4. Why is my rice sticky or mushy?
This usually happens due to too much liquid or not rinsing the rice. Make sure you use accurate measurements and rinse your rice before cooking.