Coconut Rice

2 cups rice, well-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
4 cups coconut milk, (two cups thick, two cups thin) home-made or canned, unsweetened
salt (to taste, approximately one teaspoon)

Bring the thin coconut milk to a near boil in a saucepan. Add the rice and salt. Cook for about ten minutes, stirring constantly. Reduce heat to very low.

Stir in the thick coconut milk. Continue stirring for five minutes while the mixture simmers.

Cover tightly. Make sure the fire is as low as possible. Let steam for twenty to twenty-five minutes.

Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa's Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa. It is a creamy, rich accompaniment to any meat, chicken, fish, or curry.