Kenyan Coconut Rice with Cardamom and Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fragrant rice cooked in coconut milk and infused with cardamom, garnished with toasted peanuts for a delightful texture contrast. This african-inspired rice & grains ready in about 25 minutes pairs (about 380 grams) long grain white rice, (360 ml) coconut milk, (360 ml) water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 4 African cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rinse 2 cups of long grain white rice under cold water until the water runs clear, then drain.
  2. Step 2: In a medium saucepan, combine the rinsed rice, 1 1/2 cups coconut milk, 1 1/2 cups water, 4 lightly crushed green cardamom pods, and 1 teaspoon salt.
  3. Step 3: Bring mixture to a boil over medium-high heat, then reduce to low heat, cover with a tight-fitting lid, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
  4. Step 4: While rice cooks, heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add 1/2 cup raw peanuts and toast, stirring frequently, for 4-5 minutes until golden brown and fragrant. Remove from heat.
  5. Step 5: Once rice is cooked, fluff gently with a fork and remove the cardamom pods.
  6. Step 6: Transfer to a serving dish and sprinkle the toasted peanuts evenly on top before serving warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Kenyan Coconut Rice with Cardamom and Peanuts take to make?

Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kenyan Coconut Rice with Cardamom and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (360 ml) coconut milk from drying out.

Can I substitute ingredients in Kenyan Coconut Rice with Cardamom and Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kenyan Coconut Rice with Cardamom and Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kenyan Coconut Rice with Cardamom and Peanuts?

African rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes