Restaurant Style Coconut Rice (Coconut Milk)

Restaurant Style Coconut Rice (Coconut Milk)

from recipetineats.com
4 servings

Ingredients

  • 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
  • 1 pandan leaves (, knotted)
  • 2 kaffir lime leaves (, crushed in hand)
  • 1 tbsp desiccated coconut (, toasted, to garnish)

Directions

  1. 1

    Rinse rice in water until the water runs pretty clear. (Note 1)

  2. 2

    Soak & drain - Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.

  3. 3

    Preheat oven to 200°C / 400°F (180°C fan).

  4. 4

    Rice in pan - Place the rice in a 20cm / 8" square pan (metal or ceramic). Add pandam or kaffir, if using.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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!

  8. 8

    Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!