Fluffy coconut rice eluded me for years. And finally, I’ve cracked it! The trick is to use the oven rather than the stove. The coconut rice comes out super fluffy, not gluey and mushy. It’s 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 into a pot of mushy rice, thick with coconut milk scum. Usually with unevenly cooked rice grains – some hard, some overly soft – and almost always with a scorched base.
The making of my cookbook gave me the excuse I needed to commit to cracking coconut rice, once and for all. 30+ tests later, I’m so happy to say my team and I have cracked the secret code.
And every since then, I’ve never looked back. Fluffy coconut rice every. single. time WITHOUT FAIL!
The secret to fluffy coconut rice – BAKE IT
The trick to fuss-free fluffy coconut rice is to bake it rather than cook it on the stove. The coconut rice comes out perfectly fluffy every time, and no scorched pot!
How to make perfect coconut rice
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.
Soak rice for 1 hour – this essentially gives the rice grains a bit of a head start in the water absorption phase. This is critical to ensure the rice cooks through evenly because coconut milk is thicker than water which makes it harder for the rice grains to absorb the liquid.
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 cup of water (just over 2 1/2 cups) for 2 cups of rice.
Bring coconut milk and water to boil first – This is quite key as well! We need to heat the liquid before adding into the rice in a baking pan to get the cooking process started as soon as the rice is in the oven.
If you just pour cold water and room temperature coconut milk over the rice, it takes a good 10 to 15 minutes for the liquid to heat up in the oven during which time the rice is just wallowing in lukewarm liquids which causes it to bloat and cook unevenly.
Bake, covered with foil, for 40 minutes at 200°C/400°F (180°C fan). By covering the rice, we are essentially making steam rice just like you do on the stove. Except, we don’t to worry about scorching the base of the pot and the heat distributes much more evenly through the rice so it cooks through evenly!
Rest 15 minutes – Take the pan out of the oven and rest, covered in foil, for 15 minutes. This step is essential so do not skip it or shortcut the resting time. During the resting time, the rice will finish cooking through evenly and the wetness on the surface of the rice grains will be absorbed, leaving the rice fluffy.
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. Just pop it in the oven and leave it to do its thing!
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 coconut milk powder option: There’s another way to make fluffy coconut rice on the stove using coconut milk powder. The result is not quite as fluffy as using the oven and the coconut flavour is not quite as intense. But it’s still very good, much better than stove-top using coconut milk, and a good option for those times when you don’t have an oven.
I’ve popped that extra recipe below the coconut milk recipe (ie scroll to bottom of post). It’s an extra because 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 with coconut rice
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…
Everything Thai and Vietnamese
Jamaican Jerk Chicken and Jerk Fish
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Restaurant Style Coconut Rice (Coconut Milk)
Ingredients
Coconut Rice
- 2 cups jasmin rice (Note 1)
- 400 ml / 14 oz coconut milk , full fat or light (Note 2)
- 1 cup water
- 5 tsp white sugar (Note 3)
- 1/2 tsp cooking / kosher salt
Asian Restaurant Style flavour – use ONE:
- 1 pandan leaves , knotted
- 2 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)
- Soak & drain – Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.
- Preheat oven to 200°C / 400°F (180°C fan).
- Rice in pan – Place the rice in a 20cm / 8" square pan (metal or ceramic). Add pandam or kaffir, if using.
- Heat coconut milk – Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.
- Bake 40 minutes – Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.
- Rest 15 minutes – Remove the pan from the oven. Take a quick peek to ensure the liquid has been absorbed (tilt pan to check). There will be coconut cream on the surface – that's normal. Rest rice, covered, for 15 minutes. Do not shortcut this!
- Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!
Recipe Notes:
Nutrition Information:
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Fluffy 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 – OPTIONAL, for Asian restaurant style
- 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.
Andrew J Zibuck says
Spot on perfect. Can you tell me if the method will work with just water? I.e., wash, soak, then cook 1:1 water:rice?
Maggie says
You forgot to say how long you cook the rice for?? I guessed 15 minutes because I normally cook my normal rice for exactly 30 mins & it’s perfect! Yet to taste with dinner tonight!!😊
Jen says
What would the ratios be for coconut milk and water and rice if I used my rice cooker instead of stove top?
Erin says
Mine always sticks to the bottom in the first step of cooking before I stir. What am I doing wrong?
Jimmerton says
You’re getting to the pot too late. Don’t wait for a rolling boil but more of an indication closer to a simmer. But do use high heat to get there. Don’t use low heat to a simmer.
Rose says
Hi Nagi – happy new year! Omg, this recipe blew my socks off – perfect, delicious, not sticky, buttery rice!! I used white jasmine rice. I had a bit of brown rice left in bag, so threw that in (maybe 1/4 cup) to make 2 cups. After cooking, you could taste that the brown required more cooking time – still a bit too much of a crunch. I see in your notes that you can use brown, but there is no mention of additional time or liquid for it. I’d like to make it with all brown next time, so could you please advise how much extra time or liquid would be required?
Sooooooo goood you guys! You MUST try it! Thanks Nagi!!
Melissa Sadowsky says
Adding the kaffir lime leaves gives this dish amazing flavor. I used the coconut milk powder and it was delicious
John says
Hi Nagi, I’m a huge fan but I won’t gush too much.
I want to serve this with jerked chicken tonight but I only have coconut cream not milk.. could you help please?
at this stage I’m just going to follow your instructions and use the cream in the same ratio as the milk.
Any assistance much appreciated.
Vanessa says
Same question 🙋♀️
Lisa says
Hi Nagi! I love your recipes! How much long grain rice would I need for just one person? Also if using canned coconut milk how much would be best when cooking this recipe for one person? Thanks!
Nagi says
Hi Lisa – there’s a sliding scale at the top of my recipes that allows you to adjust quantities up or down! N x
Caroline says
Loved it! Made one cup of rice- so just halved recipe and was perfect. I was unsure if it would absorb all water/milk but it was perfect!!!
Ms Marion Harvey says
Im in the process of making this hiwevet ive only got coconut cream so ive used less than 1/2 a can but have no idea now how to balance this as i dont want 2 cups of rice either. Are you able to give more info on less rice and possibly using coconut cream. Thank you
Ava Fulghum says
Been to Thailand ate their coconut chicken and thought I would never have it again but then I read your recipe. How authentic and it was a lucky day when I came across it thank you.
Arlene says
I want to make this for 8 people but once done I have to drive 30 minutes to someone else’s home. Can I just leave it in the pot surrounded by tea towels to keep it warm and fluff when I arrive?
Nagi says
Hi Arlene – yes that would be fine! N x
Anna Krall says
I never wash and rinse my rice; however, in trying to find the perfect coconut rice recipe I followed instructions here to a T. Oh My Science! The rice was beautiful. I have never had rice look so pretty. Probably going to start washing and soaking my rice …. especially if I am cooking for others. Oh and the taste was amazing. Thanks for sharing.
Nagi says
You are very welcome Anna!! N x
Mr Raymond Bennett says
Tried your Fluffy coconut rice recipe, it worked perfectly at first attempt. I will try the more sophisticated variants next.
Thank you!
Christopher Pan says
I made the coconut milk version and used bay leaves + lime zest because I did not have access to pandan/kaffir lime leaves. I was scared that it was turning out gooey when I looked into my rice cooker at the end, but after resting, it came out amazing! I recommend using asian scented jasmine rice instead of western-style jasmine rice as it will come out fluffier and more flavourful 🙂 Thanks for this great recipe! BOOKMARKED
Gracie says
I have made this with both the canned coconut and the powder version.In my opinion the powder version is easier and tastier!! This recipe is a winner!! Thanks so much.
Joan says
Hi and thanks for your recipes! I want to try this with brown rice, but am nervous it will be crunchy or boil dry. Advice? I can go brown Basmati if results are likely to be better. Thanks so much
Jamie says
Delicious! Great recipe!
Ishbel says
I haven’t tried the recipie yet but just efore i do i wanted to know if you can freeze this ? I normally freeze left over basmati rice in sealed bags or boxes with no issues on defrost but not sure if the coconut will make a difference?
Lyneise O says
I made the coconut rice just like the recipe and it came out perfectly fluffy!! Thank you Nagi for doing the work to perfection😊 I love coconut rice made with Jasmine rice. I did however use coconit cream because I enjoy a more richer flavor. I also always use a higher quality rice from the Korean market I go to. The rinse of a higher quality rice doesn’t produce a lot of starch. Anyway, this is the recipe I’ll be using from here on out! Love it💕
Brian says
I followed the instructions exactly, and was very very pleasantly surprised with the results = *perfect coconut flavored fluffy rice*
Linda says
Just served this rice with grilled tuna and stir fried veggies and it was awesome!
Alex says
The first time I tried this it came out perfect. But often times now it ends up undercooked and with a thin layer of cream on top.
Any idea what the cause could be?
Nagi says
Hi Alex – that would usually be the brand of rice – do you use the same one every time? They vary a lot so once I find one that works, I stick with it! N x