Somali Coconut Rice (Bariis)
Basmati rice in coconut milk with xawaash, cinnamon and cardamom – the Somali spice blend carries the whole dish.
- 35 min
- 710 kcal / serving
- easy
- vegan
- Protein
- 8 g
- Fat
- 34 g
- Carbs
- 92 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g basmati rice
- 200 ml coconut milk
- 200 ml vegetable stock
- 1 onion
- 2 tbsp oil
- 1 tsp xawaash (½ tsp each ground cumin and coriander, ¼ tsp turmeric, a pinch each of cinnamon, cardamom and clove)
- 1 cinnamon stick
- 2 cardamom pods
- 1 handful raisins
- Salt
Method
- Rinse the rice in cold water until it runs clear, soak for 15 minutes and drain.
- Cut the onion into fine strips and fry in the oil for 8 minutes until golden.
- Add the xawaash, cinnamon stick and bruised cardamom pods and toast for 1 minute.
- Add the rice and stir for 2 minutes until glossy.
- Pour in the coconut milk and stock, season with salt and bring to the boil.
- Cook covered on the lowest heat for 12 minutes, adding the raisins for the last 3 minutes. Take off the heat, rest for 5 minutes and fluff with a fork.
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