Restaurant Style Coconut Rice (Coconut Milk)

Restaurant Style Coconut Rice (Coconut Milk)

4 servings
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. The trick is to BAKE it rather than use the stove. No scorched pot, and the rice grains are evenly cooked!Make it Asian-restaurant style by adding pandan 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 stove-top COCONUT POWDER version (no rice rinse, no soak).

Ingredients

  • jasmine rice

    Note 1

    2 c
  • 14 oz coconut milk)

    , full fat or light (Note 2

    400 ml
  • water
    1 c
  • white sugar

    Note 3

    5 tsp
  • cooking / kosher salt
    ½ tsp
  • pandan leaves

    , knotted

    1
  • kaffir lime leaves
    2
  • desiccated coconut
    1 tbsp

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!

Restaurant Style Coconut Rice (Coconut Milk)

Restaurant Style Coconut Rice (Coconut Milk)

5.0(302)17 min4 servings192 cal

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About this Recipe

Longing for that creamy, fragrant side dish you savor at your favorite Thai or Malaysian restaurant? This recipe for Restaurant Style Coconut Rice brings those authentic flavors right to your kitchen, transforming simple jasmine rice into an irresistible accompaniment.

The magic lies in the harmonious blend of rich coconut milk, balanced sweetness from white sugar, and a touch of salt. What truly elevates this coconut rice are the essential aromatics: knotted pandan leaves and crushed kaffir lime leaves, infusing every grain with their distinctive, intoxicating fragrance. This thoughtful combination ensures a deeply flavorful and aromatic result.

Prepare for a truly delightful experience. You'll enjoy rice that's wonderfully creamy yet distinct in grain, permeated with a subtly sweet and savory profile. The unique notes of pandan and kaffir lime provide an exotic, aromatic backdrop that is both comforting and exciting. Finished with a sprinkle of toasted desiccated coconut, it adds a lovely textural contrast and an extra layer of coconut flavor. This recipe yields a generous 4 servings, perfect for a family meal or entertaining.

Tailor this coconut rice to your preference. While full-fat coconut milk provides the richest texture, you can opt for light coconut milk for a slightly less decadent version (as noted in the recipe). Adjust the 5 teaspoons of white sugar to find your ideal balance of sweetness. The toasted desiccated coconut garnish is optional but highly recommended for an added textural pop and intensified coconut aroma.

This versatile coconut rice is the perfect companion for a wide array of dishes, from spicy curries and grilled meats to fresh seafood or even vegetarian stir-fries. Serve it alongside your main course to soak up all those delicious sauces.

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