Coconut Rice for a Crowd

Preparation info

  • Difficulty


  • Makes


    ½ cup servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This recipe makes enough for two large 18-inch oval enameled roasting pans with covers and serves up to 60 people. The recipe can easily be halved. This is the only way I am able to successfully prepare large quantities of rice without having it go mushy on me as it does when cooked on a stovetop.


  • 16 cups any long-grain white rice, washed, if necessary
  • 2 teaspoons turmeric for a faint yellow tint (or more if a more pronounced color is desired)
  • 2 (13- to 15-ounce) cans coconut milk with cream (or milk and cream from 2 coconuts)
  • tablespoons salt



  1. Preheat oven to 375 degrees F. Bring 32 cups of water to a boil on the stovetop in one or two large pots (if using turmeric, add to the water at this point).
  2. Add the coconut milk/cream and salt to the water on the stove and stir.
  3. Put half of the rice in each of 2 large roasting pans.
  4. Open the preheated oven, pull out the racks and place the pans on them. Pour 14 to 15 cups of the hot water mixture into each pan, reserving the rest. Stir and cover immediately with lids, gently push in the racks and close the oven.
  5. After 30 minutes, reheat any water mixture still in the pan on the stove. Open the oven door, pull out the rack, and carefully lift the roasting pan lids (tilting them away from you to avoid the steam) and stir. Add more water mixture if necessary. Replace the lids and allow the rice to finish cooking, about 15 to 30 more minutes (total cooking time is 45 to 60 minutes).
  6. Once the rice is tender, if it is too wet, remove the lids near the end of the cooking to allow it to dry some.