Spiced Zanzibar Coconut Rice with Cardamom and Cloves

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Fragrant basmati rice cooked with rich coconut milk and infused with aromatic cardamom pods and cloves, a beloved side dish from Tanzania's Zanzibar archipelago. This African-inspired rice and grain recipe, ready in about 35 minutes, pairs basmati rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 1.5 cups basmati rice
• 1 cup coconut milk
• 2 cups water
• 4 whole cardamom pods
• 4 whole cloves
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 small onion, finely sliced

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear. Drain well.
2. Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 small finely sliced onion, 4 whole cardamom pods, and 4 whole cloves. Sauté for 4 minutes until onion is softened and fragrant.
3. Step 3: Add the drained rice to the pot, stirring to coat with oil and spices, cooking for 2 minutes to lightly toast the grains.
4. Step 4: Pour in 1 cup coconut milk, 2 cups water, and 1 tsp salt. Stir gently, bring to a boil, then reduce heat to low and cover tightly.
5. Step 5: Simmer the rice for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.