Samoan Coconut Rice (Alaisa Popo)

Rice became a Pacific pantry staple through trade in the 19th century, and Samoans quickly found their favorite way to cook it: alaisa popo, rice simmered in coconut cream. It is the kind of recipe that needs no measuring in a Samoan kitchen — a can of coconut cream, some rice, a little sugar and salt, and patience. It is served alongside curries, fish, and corned beef, and eaten for breakfast with fruit when there are leftovers.

What makes it great: the coconut cream makes each grain rich and silky, with a gentle sweetness that complements both savory mains and fresh tropical fruit. It is effortless to make, deeply comforting, and the coconut aroma alone is enough to make the whole house feel like the islands.

Samoa recipes →