Fluffy coconut rice eluded me for years. And finally, I’ve cracked it. This is super fluffy, none of the gluey coconut milk scum on the surface. Just like you get at restaurants!
Coconut Rice
Truly fluffy coconut rice eluded me for years. I felt like I tried every variation possible, but when I lifted the lid, I’d stare at dismay at a layer of coconut fat scum on the surface of the rice which ended up coating all the grains when I fluffed the rice.
Finally, I feel like I’ve cracked the secret code. And every since then, I’ve never looked back. Fluffy coconut rice every. single. time WITHOUT FAIL!
Here’s the secret to fluffy coconut rice
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Rinse the rice – this is a must to remove excess starch. I don’t do this when cooking normal white rice. It’s essential for coconut rice because coconut milk is thicker than water so it can make the rice a gluey mess. Just rinse the rice until the water is pretty clear. It will never be 100% clear.
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Soak rice for 20 minutes – this essentially gives the rice grains a bit of a head start in the water absorption phase which is critical to ensure the rice is fully cooked because we cook the rice in LESS liquid than usual…. explained further in the next step!
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LESS liquid than usual! Normally, I religiously follow the 1 : 1.5 ratio to cook rice. That is, 1 cup of rice to 1.5 cups of water. But every time I did this for coconut rice, using a combination of water and coconut milk (increase / decreasing in my many iterations!!), my rice always came out gluey! I was astonished to discover that 1:1 is the perfect ratio. That is, 1 cup of rice for 1 cups of coconut milk + water combo!
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Can’t just use coconut milk – it’s just too thick, the rice can’t absorb it properly. It needs to be diluted with some water. I find the perfect flavour / rice texture is achieved by using 1 can (400ml/14oz) coconut milk with 1/2 cup of water (just over 2 cups) for 2 cups of rice.
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Bring to boil, stir ONCE, THEN lower heat and cover – This is quite key as well! I do not understand the science behind this, but suffice to say that bring to a boil before covering results in clean, fluffy rice grains. On the other hand, if you cover and keep the stove at a low temperature the whole time, you end up with a thick layer of coconut milk “scum” on the surface of the rice.
And that, my friends, is the secret to fluffy coconut rice.
It’s a lot of words. But don’t worry, actually cooking it is super duper simple!
How to rinse rice
I find it easiest to rinse rice in a bowl. Just pour the rice in a bowl and fill with water, then swish it around. Drain (just pour the water out best you can, no need to use a colander), then fill with water again and repeat 4 to 5 times until the water is pretty clear.
The water will never be completely clear! My rule of thumb is 4 to 5 refills of the bowl.
BONUS: There’s an even EASIER way to make this using coconut milk powder. I’ve popped that extra recipe below the coconut milk recipe (ie scroll to bottom of post). It’s an extra because I coconut milk powder isn’t as common as coconut milk. While I always have coconut milk on hand, I don’t usually have powder!
How to make Thai / Asian Coconut Rice
To get a true Asian restaurant coconut rice, the secret is to add pandan leaves. If you can’t find pandan leaves, kaffir limes leaves also add a similar fragrance.
This is what pandan leaves looks like. It’s sold at some Harris Farms in Australia, as well as Asian stores.
To prepare them for use, just knot them – this breaks the leaves, releasing the flavour so it infuses into the rice.
What to serve this with
Coconut rice is a rice dish that is used in cuisines such as Caribbean, Tropical (Hawaiian!) as well as South East Asian foods such as Thai and Malaysian foods.
But don’t let “rules” restrict you. Use it as you wish – and I promise you, it’s so delish, you can even eat it plain, straight out of the pot!
Hope you enjoy! – Nagi x
Coconut Rice will go great with…
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Restaurant Style Coconut Rice (Coconut Milk)
Ingredients
Coconut Rice
- 2 cups (360g) jasmin or long grain white rice (Note 1)
- 400 ml / 14 oz coconut milk , full fat or light (Note 2)
- 1/2 cup (125ml) water
- 1 tbsp white sugar (Note 3)
- 1/2 tsp salt
Asian Restaurant Style - use ONE:
- 3 pandan leaves , knotted
- 3 kaffir lime leaves , crushed in hand
Optional Garnish:
- 1 tbsp desiccated coconut , toasted, to garnish
Instructions
- Rinse rice in water until the water runs pretty clear. (Note 1)
- Drain rice then soak in water for 15 minutes. Then drain.
- Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
- Leave for 14 minutes.
- Remove from heat, and rest, undisturbed, for 10 minutes.
- Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
Recipe Notes:
Nutrition Information:
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Restaurant Style Coconut Rice - Coconut POWDER
Ingredients
- 1 cup jasmine rice (or long grain) (see notes)
- 1 1/2 cups water
- 1 packet coconut milk powder (1.75 oz / 50 g) (see notes)
- 2 kaffir lime leaves , crumpled in your hand OR 3 pandam leaves, knotted
- 1/2 tsp salt
- 3/4 tsp sugar
- 1 tbsp desiccated coconut , toasted, to garnish (optional)
Instructions
- Combine all ingredients in a saucepan over high heat. Place lid on.
- When it comes to the boil (watch it, you don't want it to boil over), turn down the heat to low / medium low so it is simmering gently.
- Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.
- Remove from heat and rest for 5 to 10 minutes.
- Fluff with fork. Garnish with toasted coconut, if using, then serve.
I followed this recipe 100% and it turned out absolutely perfect. Tx Nagi
Thanks! N x
Prior to finding your coconut rice recipe I tried 3 other recipes that dismally failed.
I now, thanks to you, have perfect coconut rice each and every time.
Thanks! N x
I’m usually pretty good at getting Recipetin recipes right, but this one didn’t work out for me. I ended up with a layer of coconut cream at the top and undercooked dry rice underneath. I managed to kind of fix it by adding more boiling water and simmering for longer. Will try to remember to weigh my rice next time – I guess my rice to liquid ratio was a bit out. The flavour was good, though, so worth another try.
Weighing is the most accurate…good luck! N x
Hello. I live in a small town. I can get dried pandas leaves easier than fresh. Can I use dried?
Hi Melanie! Dried isn’t quite the same but it’s better than not using anything! I would use it for sure 🙂 N x
This was delicious! I’m 34 years old and this is the first time in my life my rice has turned out soooo well – thank you!
I loved this recipe but I needed more water and more time for the rice to cook. I used Thai brand and it was pretty thick. It was fluffy.
This coconut rice is delicious. It almost tastes buttery – I don’t know how but love it.
I only have coconut cream Do you
have any suggestions
Also loved Caramel Tart
I never leave reviews, but I followed this recipe exactly and it was PERFECT! Thank you.
The fat content in the nutritional details you provide seem very low compared to the fat content listed on the can of the coconut milk. Does the fat cook off? How did you get these values?
Hi Brooke, because you’re looking at the fat content in relation to the can, not in relation to the recipe itself. N x
Woops, look like my previous comment mixed up two recipes. . (Just delete the lines in my previous comment referencing chicken and pineapple.) .
This is a delicious recipe. The 1st time I made it, I rinsed the rice and used the ingredients as instructed, but the rice seemed too dry and it needed more salt. I added another can of coconut milk (Goya brand) and it was delicious — but sticky — which we loved. The 2nd time I made it, I forgot to rinse the rice, used 2 cans of Conchita brand coconut milk and added a little salt, It did not have enough coconut flavor – plus the rice was NOT sticky. Which was fine.
Next time I’ll try Thai brand… Plus I’ll use half the amount of pineapple, and double the amount of chicken for 2 people. . Was quick and easy.
Hi Nagi, I made your easy coconut rice using the rice cooker, it was a hit but the family asked if I could increase the coconut 🥥 flavour, what would you suggest the water to coconut ratio will be for 2 cups?
Thank you
Dianne
Perfect fluffy rice. I made half and kept timing the same.
This was the best rice I’ve ever cooked. It came out really, really well. Thanks for sharing the meticulous instructions. Do you have instructions for cooking regular long grain rice?
I followed this recipe to a T except I added sweetened flaked coconut at the beginning of cooking and used basamati rice. I have already thrown out my old recipe and can’t stop munching on the rice!! Thank you so much for your efforts in making this the most delicious and perfectly fluffy recipe!!!
This recipe gave me 100% perfect coconut rice.
Unrelated to this recipe is it possible for you to give alternatives to garlic and onion due my intolerance, as I have IBS. Your recipes are fantastic but often include garlic and onion as key flavour ingredients..just a thought.
Hi nagi,
I wanted to ask if i could use short grain instead of jasmine rice and use a rice cooker instead if a pot?
Thank you so much!
I love all your recipes😀
Hi Imelda, I mention this in the recipe notes 🙂 N x
Hi! Does this recipe work in rice cooker?
This is really tasty especially with added flaked coconut. Do not forget or skip rinsing the rice!
Lovely! Thanks very much!
I think rinsing/soaking/rinsing genius!