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Coconut Rice Recipe

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This oven-baked Coconut Rice recipe delivers fluffy, evenly cooked rice every time, avoiding the common issues of mushiness and scorching. Perfectly aromatic and subtly sweet, it’s ideal for pairing with Asian, Caribbean, or tropical dishes.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes (plus 15-minute resting)
  • Yield: 4–6 servings
  • Category: Side
  • Method: Baked
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

2 cups jasmine rice

400ml (14 oz) full-fat coconut milk

1 cup water

5 tsp white sugar

1/2 tsp kosher or cooking salt

1 pandan leaf, knotted (or 2 kaffir lime leaves, optional)

1 tbsp toasted desiccated coconut, for garnish (optional)

Instructions

  1. Rinse rice 4–5 times in cold water until the water runs mostly clear. Drain well.
  2. Soak rice in water for 1 hour, then drain and let it sit for 5 minutes in a colander.
  3. Preheat oven to 200°C (400°F) or 180°C fan.
  4. Place rice in an 8-inch square baking dish. Add pandan or kaffir lime leaves if using.
  5. In a saucepan, heat coconut milk, water, sugar, and salt over high heat until it just begins to boil and sugar dissolves.
  6. Quickly pour hot coconut mixture over rice, stir briefly to distribute rice evenly, then cover tightly with foil.
  7. Bake for 40 minutes. Then remove from oven and let it rest, still covered, for 15 minutes.
  8. Fluff with a rubber spatula, garnish with toasted coconut if desired, and serve.

Notes

  • Use high-quality full-fat coconut milk for the best flavor. Ayam brand is recommended.
  • Do not skip rinsing and soaking the rice, as this prevents gluey texture and ensures even cooking.
  • Resting after baking is essential for fluffy rice texture.
  • Optional garnishes like toasted coconut add extra flavor and texture.
  • Serve with Thai, Malaysian, Caribbean, or tropical dishes like curries or jerk chicken.

Nutrition

Find it online: https://cheftinaskitchen.com/coconut-rice-recipe/