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.
Hillary Cox says
I followed this recipe exactly and my rice wasn’t cooked. This is clearly still a me issue as this recipe has glowing reviews. Can someone let me know what I may have done wrong? I rinsed and soaked my rice.
Fred Prager says
Hi. Can you make this in a rice cooker? How would you change the recipe? And do you use coconut milk and not coconut cream? Thanks for the cooking hints
Patrycja says
Can this be done in a rice cooker?
Alex says
I love love love this rice. No big surprise as I love everything coconutty. I would love to make this with brown rice. Has anyone tried and can give me tips regarding amount of fluids compared to rice and time it needs ? Thanks !
Mercedes Kelch says
Great recipe, works every time. How much longer should I cook if I use brown rice since brown rice usually takes a little longer.
Dajana says
I made this tonight for the umpteenth time using kaffir lime leaves. It’s coconutty rice perfection! Thank you Nagi.
Jan says
This recipe really complimented our salt & pepper chicken. No pandan or keffir to add but super tasty all the same. Reduced sugar to 2 tsps. Thanks Nagi.
Kerry Brown says
Hi Nagi, I watched you on Sunrise the other day and you said the secret to fluffy coconut rice was to bake it. Your recipe says you boil it. I’m confused. which is it, BAKE or BOIL??
Rachael Letham says
She was on Sunrise advertising her new book Dinner. You can find the recipe for bake version in the book.
Faye Moretti says
You are the rice queen!!! Every time I follow your rice methods my rice comes out perfect!
Faye Moretti says
Nagi!! (Autocorrect!)
Elaine says
I used long grain white rice. I think it needed more liquid. Next time I will try 1-1/4 cups water. I like to put some cracked cardamom pods in the rice as it cooks, and remove before serving. Adds a nice mild flavor and aroma.
Kat D says
Make this in my rice cooker and it was perfect. I thought it would have a stronger coconut flavor but it was mild. Delicious. Looking for pandam leaves.
Lynnette says
Wow! This worked brilliantly. My first time making coconut rice and it was perfect. I used the coconut milk powder recipe and added a little lime zest as I didn’t have the lime leaves. Served it with Thai fish cakes, tenderstem broccoli and sweet chilli sauce.
Linda S says
Oh, my gosh. I made the coconut rice and it was PERFECT! I am a rice fanatic, and have always been disappointed with the results until now. YUM! Thank you.
TK says
Really Good!! Whole family enjoyed it!
Definitely a Do Over! I paired it with Salmon and Asian marinated vegetables!
Crystal says
I used to buy those microwave rice packets but it was never as good as fresh coped rice, I missed that sort of sticky texture…..enter Nagi to help me nail rice cooking.
I used uht coconut cream and medium grain rice (only had those things) and it turned out perfect! My partner even said ‘how good is coconut rice!’ And he rarely comments like that on my cooking.
Thanks Nagi! Next up the buttery rice 🙂
Jason Alexander says
Hi. My question disappeared. Maybe it’s awaiting a mod. I just wanted to know if you used unsweetened coconut milk. I did and it came out (consistency-wise) perfect but I think more sweetness would be better. Thanks!!
Jason
Thomas Pharazyn says
I did everything as described but the rice wasn’t cooked, had to put a little more water in and return to heat
Jason Alexander says
Hey there!! I made the rice and it was great!! Do you use unsweetened coconut milk? I did and I think it would be much better with normal coconut milk. Let me know, thanks!!
Jason
Martin Russell says
It doesn’t say how long to cook the covered rice foreign at what temperature just low
Sam says
I used the coconut milk powder recipe and it was fantastic! Really light and delicious, much much better than other recipes I’ve tried. Thanks Nagi!