Restaurant Style Coconut Rice (Coconut Milk)
User Reviews
5
Restaurant Style Coconut Rice (Coconut Milk)
Description
This recipe uses jasmine rice rinsed thoroughly to prevent gumminess from the rich coconut milk. The rice is soaked and drained to improve texture, then placed in a baking pan with knotted pandan or crushed kaffir lime leaves for aromatic flavor infusion. A hot mixture of coconut milk, water, sugar, and salt is poured over the rice and baked covered in the oven for 40 minutes.
The baking method gently cooks the rice while allowing it to absorb the coconut milk liquid fully, resulting in a moist but not sticky texture. After resting, the coconut cream on the surface is normal, contributing to the rice's richness. The dessert-like sweetness from the sugar is subtle and optional, balancing the natural flavor of the coconut milk.
The dish is typically served as a fragrant side complementing Asian dishes, adding a creamy and mildly sweet contrast. Toasted desiccated coconut adds texture and an additional coconut aroma for garnish.
Use full-fat coconut milk for best flavor and richness. Adjust water quantities for different rice types. Rinsing and soaking the rice are important steps to achieve the ideal texture. For long grain varieties other than jasmine, add extra water. This method is not suitable for risotto, paella, or brown rice.
Ingredients
Coconut Rice
- 2 cups jasmine 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 kosher salt cooking 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!
Notes
- Rinse jasmine rice thoroughly to avoid gummy texture caused by coconut milk richness.
- Full-fat coconut milk is essential to achieve true coconut flavor; avoid low-percentage coconut milk brands.
- Sugar adds a subtle sweetness present in restaurant versions but can be adjusted or omitted.
- Soaking and draining the rice before baking helps achieve the desired fluffy texture.
- Use pandan or kaffir lime leaves for distinctive aromatic flavor infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 148g | |
| Calories | 192cal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
