Coconut Rice Recipe

This Coconut Rice is soft, aromatic, and truly fluffy—no mush, no gluey mess. The secret? Bake it instead of boiling on the stove. With this easy oven method, every grain is perfectly cooked and infused with rich coconut flavor. It’s the perfect side dish for Thai, Caribbean, and tropical-inspired meals.

Why You’ll Love This Recipe

Tired of soggy, uneven coconut rice? This foolproof recipe bakes your rice to perfection with zero stovetop babysitting and no scorched pans. Rinsing and soaking the rice, plus heating the liquid before baking, ensures the grains remain light and separated. Whether for curry night or a BBQ, this recipe delivers restaurant-quality results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups jasmine rice

• 400 ml (14 oz) full-fat coconut milk

• 1 cup water

• 5 teaspoons white sugar (optional, for a touch of sweetness)

• 1/2 teaspoon kosher or cooking salt

• 1 pandan leaf, knotted or 2 kaffir lime leaves, crushed (optional for Asian-style flavor)

• 1 tablespoon toasted desiccated coconut (optional for garnish)

Directions

1. Rinse the rice in water until the water is mostly clear (4–5 rinses).

2. Soak the rice in water for 1 hour, then drain and let rest in a colander for 5 minutes.

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

4. Place the drained rice into a 20cm (8-inch) baking pan. Add pandan or lime leaves if using.

5. In a saucepan, bring the coconut milk, water, sugar, and salt to a boil, stirring to dissolve the sugar.

6. Quickly pour the hot liquid over the rice. Stir once to spread the rice evenly. Cover tightly with foil.

7. Bake for 40 minutes.

8. Remove from oven, keep covered, and rest for 15 minutes. Do not skip this step—it finishes the cooking and keeps the rice fluffy.

9. Fluff with a spatula and garnish with toasted coconut if desired.

Servings and timing

• Servings: 4–6

• Prep Time: 5 minutes (plus 1 hour soaking)

• Cook Time: 40 minutes

• Resting Time: 15 minutes

• Total Time: 1 hour 5 minutes (excluding soak: 20 minutes active)

Variations

• Coconut milk powder version: Great for stovetop cooking without rinsing/soaking.

• Add aromatics: Fresh ginger slices or garlic cloves can be added for more flavor.

• Sweetened version: Increase sugar to 1 tablespoon for dessert-style coconut rice.

• Herbed rice: Stir in chopped cilantro or Thai basil after cooking.

• Tropical twist: Add pineapple chunks before baking.

storage/reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.

• Reheating: Microwave with a splash of water or steam on the stove to rehydrate.

• Freezing: Freeze for up to 2 months; thaw and reheat gently.

FAQs

Why does coconut rice turn gluey?

Too much starch, thick coconut milk, or lack of pre-rinsing and soaking can make rice sticky. Rinsing and soaking, along with using the right liquid ratio, keeps it fluffy.

Can I skip soaking the rice?

Soaking is important for even cooking. If skipped, the outer rice may overcook while the inside stays hard.

What type of rice works best?

Jasmine rice is ideal. You can use long grain, basmati, or medium grain with an added 1/4 cup water. Avoid risotto or paella rice.

Can I make this with brown rice?

Not with this method. Brown rice needs longer cooking and a different liquid ratio.

Can I cook this on the stovetop?

Yes, using coconut milk powder. The stovetop version requires no soaking or rinsing and yields very good (though slightly less fluffy) results.

How do I add more coconut flavor?

Use a high-quality coconut milk (like Ayam with 80–90% coconut extract) and finish with toasted coconut.

Can I double or triple this recipe?

Yes! Use larger pans and multiply all ingredients. Maintain even liquid coverage and extend baking time slightly if needed.

Can I make it ahead?

Yes. Bake the day before, then reheat gently before serving. Fluff before serving again.

What dishes go best with coconut rice?

Pair with Thai curries, jerk chicken, rendang, grilled seafood, or tropical BBQ dishes.

Is it meant to be sweet?

A small amount of sugar enhances the flavor but doesn’t make the rice dessert-sweet. Adjust to your taste.

Conclusion

If you’ve struggled with coconut rice in the past, this baked version is your solution. With the right prep, technique, and a bit of patience, you’ll achieve consistently fluffy, flavorful coconut rice—perfect for pairing with everything from Thai curries to Caribbean BBQ.

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