Coconut rice or Roso-kokodia

Nasi liwet, anIndonesian-Javanese recipe of coconut rice, topped with chicken and omelette slices and thick coconut cream.
Region or state	Southeast Asia, Indian subcontinent, East Africa, West Africa, South America, Central America, Caribbean, Oceania
Associatedcuisine	Brunei,Myanmar,Belize,Colombia,India,Indonesia,Kenya,Malaysia,Panama,Philippines,Nigeria,Sri Lanka,Thailand,Venezuela
Main ingredients	Rice,coconut
Media: Coconut rice or Roso-kokodia

Coconut rice is a dish prepared by cookingwhite rice incoconut milk orcoconut flakes.^[1] As both thecoconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too, is found in many cultures throughout the world. It spans across the equator fromSoutheast Asia, theIndian subcontinent,South America,Central America, West Africa,East Africa, theCaribbean andOceania.

Rice cooked in coconut milk is common inIndonesian cuisine, with each region having developed their own version of it. Plain coconut rice is usually made fromwhite rice, coconut milk,ginger,fenugreek seed,lemongrass andpandan leaves, with the most common coconut rice recipe in Indonesia beingnasi uduk from Jakarta.^[2] Other coconut milk rice recipes includenasi gurih fromAceh^[3] andJavanesenasi liwet.^[4]Nasi kuning is Indonesian yellow rice which is similar to coconut rice with addition ofturmeric as a coloring and flavoring agent. Other types of coconut rice recipes take the form ofdumplings, such asburasa from Makassar andlemang popular inMinangkabau.

Nasi lemak (coconut milk andpandan leaf) is the most popular coconut rice recipe inMalaysia. It is considered anational dish of Malaysia.

InBurmese cuisine,ohn htamin (အုန်းထမင်း), as rice cooked with coconut milk is called, is a ceremonialstaple food, often eaten in lieu of plain white rice.^[5] In the most basic version ofohn htamin, rice is cooked with a base of coconut milk, along with fried shallots and salt, adding to the rice's savory and rich flavours.^[6]Ohn htamin is commonly paired withBurmesesibyan curries.

Most dishes of whole rice grains in coconut milk in the Philippines are desserts that belong to the general category of rice cake snacks, thekakanin (lit. "prepared rice"). The most basic type is thebiko, which is made from rice, coconut milk, andmuscovado sugar. Other similar dishes includeputo maya,suman,binutong,sayongsong, and thepatupat; all of which are distinctively wrapped in leaves in various ways. There are also several traditional sweet rice porridge dishes that use glutinous rice in coconut milk, includingbinignit,ginataang munggo, andginataang mais.^[7]

Savory preparations of rice in coconut milk includebringhe (alsobiringi orbiringye), amixed rice dish that uses glutinous rice cooked in coconut milk as the base;^[8]junay, which uses coconut milk in addition to burnt coconut meat;^[9]pater which adds spicy toasted grated coconut (palapa);^[10] andoko-oko which uniquely cooks rice in coconut milk, spices, and pandan leaves inside asea urchin shell.^[11]

InThai cuisine, sweet coconut sticky rice is very popular as a dessert or sweet snack. It is made withglutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripemango and an additional dollop of coconut cream. Outside of themango season, it will also be eaten with other fruits or semi-sweet dishes.^[12] Other popular coconut rice desserts arekhao tom mat, where sweetbanana is steamed inside sticky rice while wrapped in a banana leaf,khao lam, where the rice and coconut milk mixture is steamed inside a section of bamboo, andkhao niao kaeo, a very sweet dessert of glutinous rice, coconut milk, and large amounts ofsugar, and most often pink or green in color.

In India, coconut rice (కొబ్బరి అన్నం Telugu, ಕಾಯಿ ಅನ್ನ in Kannada, தேங்காய் சாதம் in Tamil.) famous in the southern regions. In India, coconut rice usually made frombasmati rice with mild coconut flavours acquired from coconut milk, and commonly served withcurries.^[1] It is made with coconut flakes (or grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves, and other spices).

In Sri Lanka, coconut rice is often referred to as "milk rice" orkiribath. It is widely served across the nation on special occasions. It is accompanied bylunu miris, a spicy onionsambol ground with red chilli, onions, tomato, lime and salt with umbalakada.

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• Arroz con coco

On theCaribbean coast ofColombia and Panama,arroz con coco is a typical side dish for fish. It is made withwhite rice cooked in a base ofcoconut milk and combined with shredded coconut meat, water, salt, raisins (optional), and sugar.

In theCaribbean coast ofHonduras, rice is traditionally cooked withcoconut oil,coconut milk,garlic,onions and red or black beans, a hearty dish known as "rice andbeans". This plate is especially popular among Hondurans of African ancestry (Garifuna), but like many other Garifuna plates and foods with African influence, it is popular among all Hondurans and regarded as a typical Honduran food by Hondurans of all racial backgrounds.

In Puerto Rico coconut rice is usually served withfish and sweetplantains. The rice is sautéed with coconut oil and salt, shredded coconut and coconut milk are then added with the option of garlic, onions, cilantro, raisins, andkumquats. The rice is then covered with abanana leaf during the cooking process. Another popular coconut rice dish isarroz con dulce (coconut rice pudding) a dessert made withmilk, coconut milk,coconut cream,raisins, vanilla, rum, sugar, ginger, and spice. Puerto Ricanrice pudding is popular in Colombia, Cuba, and Venezuela.

In Samoa, coconut rice is known asAlaisa fa'apopo and is made by cooking white rice in coconut milk. A variation of coconut rice known asKoko alaisa is made with the addition ofcocoa and orange leaves, often eaten as a snack or dessert. Coconut rice is typically eaten on its own or as an accompaniment to dishes such asMoa fa'asaina.

• Rice and peas
• Yellow rice
• Biryani

• Burmese rice dishes
• Colombian cuisine
• Panamanian cuisine
• Belizean cuisine
• Indonesian cuisine
• Filipino cuisine
• Indian rice dishes
• Puerto Rican cuisine
• Rice dishes
• Foods containing coconut
• Venezuelan cuisine
• Thai rice dishes
• Malaysian cuisine
• Bruneian cuisine
• Samoan cuisine
• Kenyan cuisine
• Nigerian cuisine

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