Coconut Pilaf

Coconut Pilaf

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author CASA Veneracion


  • 2 tablespoons palm oil
  • 1/8 teaspoon cumin seeds
  • 1/2-inch piece piece of cinnamon bark
  • 2 bay leaves
  • 1/4 teaspoon minced ginger
  • 1/2 cup chopped onion
  • 2 kaffir lime leaves sliced very thinly
  • 1 and 1/2 cups long-grain rice
  • 2 and 1/2 cups coconut milk
  • salt
  • 1/3 cup slivered almonds (or your preferred nut)


  • Heat 1 and 1/2 tablespoons oil in a wok. Saute the cumin seeds, cinnamon, bay leaves, ginger, onion and kaffir lime leaves for about a minute.
  • Stir in the rice.
  • Pour in the coconut milk.
  • Stir in about half a teaspoonful of salt.
  • Bring to the boil. Lower the heat. Cover the wok and let the rice cook for 20 to 25 minutes, or until the rice has fully absorbed the coconut milk.
  • While the rice cooks, heat the remaining palm oil in a small frying pan. Fry the almonds (or your preferred nut) until browned. Set aside.
  • Fluff the rice with a fork. You may remove the bay leaves and cinnamon bark at this point.
  • Transfer the coconut pilaf to a serving bowl. Top with the fried almonds. Optionally, sprinkle in more sliced kaffir lime leaves.