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Steamed Rice

The special step of soaking rice in this recipe gives a deliciously fluffy dish. Steamed rice is usually accom-panied by a variety of stews including legume based stews. It is common among Kenyan, Uganda and Tanzanian Indians and the Swahilis. Usually eaten by the entire family and can serve as part of infant feeding. 


 1 cup (193 g) raw white rice4 2/3 cups (1015 g) water2 tsp. (9 g) salt, iodized

Preparation 35 minutes | Cooking 30 minutes | Serves 4 

Sort and soak the rice in 2 cups of water for 30 minutes.Drain and discard the water.Put the soaked rice into a cooking pot, add the rest of the water (2 2/3 cups) and salt.Bring to a boil and cook for 20 minutes.Drain the water when the rice is semi-cooked.Steam for 10 minutes on low heat.Remove from heat and serve.  

Boiled Rice

One of the simplest ways that rice is cooked in Tanzania is by boiling. This recipe is common in different communities in Kenya. It is eaten by the entire family often accompanied by a protein rich stew and vege-tables


5 2/3 cups (1 kg) raw white rice3 tsp. (15 g) salt, iodized¼ cup (50 g) cooking oil9 cups (1954 g) water

Preparation time 5 minutes | Cooking 40 minutes ‖ Serves 4 

Sort and wash the rice.In a cooking pot, boil all the water for 2 minutes.Add salt and rice. Stir and boil for 10 more min-utes.Reduce the heat and cover to simmer for 16 minutes. Add cooking oil to the rice and stir.Cover the rice and allow to simmer until it is ready.Cover with aluminium foil.Remove from the heat when ready and serve.

Swahili Biryani Rice

This dish is common among the Swahili community in Kenya and Tanzania. The cuisine is also meat based and special emphasis is given to finding the right kinds of rice, spices, meat and herbs. It is simply steamed rice eaten with Biryani stew. It is particularly made using the fragrant species of rice. This colourful dish can be served for lunch, dinner or during wedding occasions.


5 3/4 cups (1 kg) raw white rice8 2/3 (1874 g) water1 g food colour powder, egg yellow2 tsp. (10 g) salt, iodized7 tbsp. (85 g) cooking oil

Preparation 5 minutes | Cooking 25 minutes | Serves 4 

Take out 2 tablespoons of water and put the rest of the water into a cooking pot, add salt and bring to a boil.Wash the rice and add into the boiling water. Cover to cook for 10 minutes.Meanwhile mix the food colour in the 2 tablespoons of water.Add oil and cook for another 2 minutes.Add the food colour and simmer for 13 minutes.Remove from heat.Serve with biryani stew.  

Rice with Green Grams

This recipe is named in Swahili “Mseto wa Ndengu” meaning a mix of green grams and rice. It is uniquely prepared using freshly squeezed coconut milk. Very popular in the Tanzanian coastal region, it is served to infants and adults alike as a main meal during lunch or dinner. In other communities, this recipe is pre-pared without coconut milk.


3 ½ cups (621 g) raw white rice1 ¼ cups (242 g) green grams¾ cup (180 g) coconut milk1 onion, red skinned, raw, unpeeled (77 g)½ tsp. (3 g) salt, iodized13 cups (2832 g) water

Preparation 15 minutes | Cooking 1 hour 30 minutes | Serves 6 

Boil the green grams in 6 cups of water for 1 hour and set aside.Prepare and finely chop the onions.In a separate cooking pot, add 7 cups of water.Add chopped onion and salt to the water and bring to a boil for 10 minutes.Add the rice to the boiling mixture and cook until the water starts to dry up.Add the green grams and reduce heat. Cook for 8 min-utes.Add the coconut milk and stir after 2 minutes.Leave covered over very low heat to dry for 10 minutes.Turn off the heat and serve hot.