Zanzibar-Inspired Tamarind and Coconut Rice Pilaf

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A fragrant rice pilaf infused with tamarind and coconut, capturing the exotic flavors of Tanzania’s Zanzibar coast. 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 290 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 1/2 cups basmati rice
• 1 cup coconut milk
• 1 1/2 cups water
• 2 tbsp tamarind paste
• 1 small, finely chopped onion
• 1, minced garlic clove
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 small cinnamon stick
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro
• 1/4 cup, for garnish toasted coconut flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp cumin seeds and 1 small cinnamon stick, cooking for 1 minute until fragrant.
3. Step 3: Add 1 small finely chopped onion and 1 minced garlic clove, sautéing for 4-5 minutes until softened.
4. Step 4: Stir in 2 tbsp tamarind paste, mixing well with the onion and garlic.
5. Step 5: Add the rinsed rice, 1 cup coconut milk, 1 1/2 cups water, and 1 tsp salt. Bring to a boil on high heat.
6. Step 6: Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and garnish with 2 tbsp chopped fresh cilantro and 1/4 cup toasted coconut flakes before serving.