This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandam leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Course: Rice, Side
Keyword: Coconut rice
Author: Nagi | RecipeTin Eats
2 cups (360g)jasmin or long grain white rice(Note 1)
400 ml / 14 ozcoconut milk, full fat or light (Note 2)
1/2 cup (125ml)water
1tbspwhite sugar(Note 3)
Asian Restaurant Style - use ONE:
3pandam leaves, knotted
3kaffir lime leaves, crushed in hand
1tbspdesiccated coconut, toasted, to garnish
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 pandam 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.
1. Rinsing rice - essential for this recipe as the rich coconut milk will otherwise make the rice gluey.This rice is best made with jasmine or long grain rice. Medium and short grain rice are too sticky which is made even stickier by cooking it in coconut. Basmati is also a good substitute. This recipe is not suitable for risotto or paella rice. It will also work with brown rice.2. Coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.3. Sugar - some restaurants make the coconut rice a touch sweet with the addition of sugar. Also, higher quality coconut milk is sweeter and richer than cheaper ones. So this is optional. It doesn't make the rice super sweet, it just adds a subtle touch of sweetness. I almost always include it.2. Coconut milk powder is available in the Asian section or next to canned coconut milk in the canned vegetables of supermarkets. They typically come in packs of 3 sachets which are 50g / 1.75 oz each. In Australia, a box of 3 sachets costs $3.