Coconut Rice Recipe
Restaurant Style Coconut Rice delivers perfectly fluffy, aromatic grains infused with rich coconut flavor, just like your favorite Asian takeaway. This easy baked version means no scorched pot or sticky mess.
Each spoonful pairs beautifully with tropical, Caribbean, Indian, or Asian dishes. Add pandan leaves or kaffir lime for an authentic touch, and finish with toasted coconut for restaurant-worthy flair.
Main Ingredients for Restaurant Style Coconut Rice
- Jasmine rice – The fragrant base that stays fluffy and separate when baked.
- Full-fat coconut milk – Gives the rice its signature creamy coconut richness.
- Water – Balances the coconut milk for perfect cooking consistency.
- White sugar – A subtle sweetness enhances the coconut flavor beautifully.
- Kosher salt – Lifts and rounds out the flavors.
- Pandan or kaffir lime leaves – Optional, but they add authentic restaurant-style fragrance.
- Desiccated coconut – Toasted and sprinkled for a final nutty crunch.
Simple Steps to Fluffy Restaurant Style Coconut Rice
Start by rinsing the jasmine rice until the water runs clear to remove excess starch. Soak the rice briefly, then drain it well. Preheat the oven while you heat coconut milk, water, sugar, and salt until the sugar dissolves completely.
Spread the rice in a small baking dish, adding pandan or kaffir lime leaves if you like. Pour the hot coconut mixture over, cover tightly with foil, and bake until fluffy perfection is achieved. Let it rest covered to finish steaming, then fluff gently and garnish with toasted coconut for irresistible texture.
Tips for the Best Coconut Rice Every Time
Always rinse jasmine rice thoroughly to prevent gluey clumps; it’s crucial when using rich coconut milk. Choose the highest-quality coconut milk you can find—look for a high coconut percentage for deeper flavor. Don’t skip resting time after baking; it allows the grains to steam to tender, fluffy perfection without sticking. For extra aroma, pandan leaves or kaffir lime leaves transform this simple side into an authentic Asian restaurant experience.
Storing Leftover Coconut Rice Made Easy
Cool leftover coconut rice completely before sealing it in an airtight container. Keep it refrigerated for up to three days. To reheat, sprinkle a little water over the rice and warm it gently in the microwave or on the stove to revive its fluffy texture. For longer storage, freeze in a zip-top bag for up to a month, then thaw overnight in the fridge before reheating.
Coconut Rice Recipe
Ingredients
- 5 tsp white sugar
- 2 kaffir lime leaves lightly crushed (or 1 pandan leaf, knotted)
- 2 cups jasmine rice
- 1 tbsp desiccated coconut toasted (optional garnish)
- 1/2 tsp kosher or cooking salt
- 1 cup water
- 400 ml 14 oz coconut milk, full-fat or light
Instructions
- Rinse the jasmine rice thoroughly under running water until it runs mostly clear to remove excess starch. Drain well and soak the rice in water for 1 hour, then drain through a colander and allow it to stand for an additional 5 minutes. Preheat the oven to 200°C / 400°F (or 180°C for fan-assisted ovens). Transfer the drained rice into a metal or ceramic baking pan, approximately 20 cm (8 inches) square, adding the pandan or kaffir lime leaves if using. In a saucepan over high heat, bring the coconut milk, water, sugar, and salt to a vigorous boil, stirring until the sugar dissolves completely. Working swiftly to retain the heat, pour the hot liquid over the rice in the pan and stir gently to distribute the grains evenly. Cover tightly with foil and bake for 40 minutes. Remove the pan from the oven, carefully lift a corner of the foil to ensure all liquid is absorbed (a layer of coconut cream on top is normal), then reseal and let the rice rest for 15 minutes undisturbed. Finally, fluff the rice delicately using a rubber spatula. Sprinkle with toasted desiccated coconut, if desired, and serve immediately.
