Coconut Rice Recipe
An exquisite method for crafting restaurant-style coconut rice that is remarkably light, separate, and free of unwanted coconut scum. By baking instead of boiling, each grain emerges perfectly tender and distinct. Aromatics like pandan or kaffir lime leaves impart an authentic Asian nuance, while toasted coconut lends an elegant finishing touch. Pair with dishes inspired by tropical, Caribbean, Indian, or broader Asian cuisines.
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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.
Notes
Rinsing the rice is vital to achieve a fluffy texture, as the richness of coconut milk can otherwise cause clumping. Opt for full-fat coconut milk for a pronounced coconut essence—brands with higher coconut extract percentages yield superior results. The addition of sugar lends a subtle sweetness that mimics restaurant-style coconut rice and balances the natural richness.