Fluffy coconut rice eluded me for years. And finally, I’ve cracked it! The trick is to use the oven rather than the stove. The coconut rice comes out super fluffy, not gluey and mushy. It’s just like you get at restaurants.
Coconut Rice
Truly fluffy coconut rice eluded me for years. I felt like I tried every variation possible, but when I lifted the lid, I’d stare at dismay at into a pot of mushy rice, thick with coconut milk scum. Usually with unevenly cooked rice grains – some hard, some overly soft – and almost always with a scorched base.
The making of my cookbook gave me the excuse I needed to commit to cracking coconut rice, once and for all. 30+ tests later, I’m so happy to say my team and I have cracked the secret code.
And every since then, I’ve never looked back. Fluffy coconut rice every. single. time WITHOUT FAIL!
The secret to fluffy coconut rice – BAKE IT
The trick to fuss-free fluffy coconut rice is to bake it rather than cook it on the stove. The coconut rice comes out perfectly fluffy every time, and no scorched pot!
How to make perfect coconut rice
Rinse the rice – this is a must to remove excess starch. I don’t do this when cooking normal white rice. It’s essential for coconut rice because coconut milk is thicker than water so it can make the rice a gluey mess. Just rinse the rice until the water is pretty clear. It will never be 100% clear.
Soak rice for 1 hour – this essentially gives the rice grains a bit of a head start in the water absorption phase. This is critical to ensure the rice cooks through evenly because coconut milk is thicker than water which makes it harder for the rice grains to absorb the liquid.
Can’t just use coconut milk – it’s just too thick, the rice can’t absorb it properly. It needs to be diluted with some water. I find the perfect flavour / rice texture is achieved by using 1 can (400ml/14oz) coconut milk with 1 cup of water (just over 2 1/2 cups) for 2 cups of rice.
Bring coconut milk and water to boil first – This is quite key as well! We need to heat the liquid before adding into the rice in a baking pan to get the cooking process started as soon as the rice is in the oven.
If you just pour cold water and room temperature coconut milk over the rice, it takes a good 10 to 15 minutes for the liquid to heat up in the oven during which time the rice is just wallowing in lukewarm liquids which causes it to bloat and cook unevenly.
Bake, covered with foil, for 40 minutes at 200°C/400°F (180°C fan). By covering the rice, we are essentially making steam rice just like you do on the stove. Except, we don’t to worry about scorching the base of the pot and the heat distributes much more evenly through the rice so it cooks through evenly!
Rest 15 minutes – Take the pan out of the oven and rest, covered in foil, for 15 minutes. This step is essential so do not skip it or shortcut the resting time. During the resting time, the rice will finish cooking through evenly and the wetness on the surface of the rice grains will be absorbed, leaving the rice fluffy.
And that, my friends, is the secret to fluffy coconut rice.
It’s a lot of words. But don’t worry, actually cooking it is super duper simple. Just pop it in the oven and leave it to do its thing!
How to rinse rice
I find it easiest to rinse rice in a bowl. Just pour the rice in a bowl and fill with water, then swish it around. Drain (just pour the water out best you can, no need to use a colander), then fill with water again and repeat 4 to 5 times until the water is pretty clear.
The water will never be completely clear! My rule of thumb is 4 to 5 refills of the bowl.
BONUS coconut milk powder option: There’s another way to make fluffy coconut rice on the stove using coconut milk powder. The result is not quite as fluffy as using the oven and the coconut flavour is not quite as intense. But it’s still very good, much better than stove-top using coconut milk, and a good option for those times when you don’t have an oven.
I’ve popped that extra recipe below the coconut milk recipe (ie scroll to bottom of post). It’s an extra because coconut milk powder isn’t as common as coconut milk. While I always have coconut milk on hand, I don’t usually have powder!
How to make Thai / Asian Coconut Rice
To get a true Asian restaurant coconut rice, the secret is to add pandan leaves. If you can’t find pandan leaves, kaffir limes leaves also add a similar fragrance.
This is what pandan leaves looks like. It’s sold at some Harris Farms in Australia, as well as Asian stores.
To prepare them for use, just knot them – this breaks the leaves, releasing the flavour so it infuses into the rice.
What to serve with coconut rice
Coconut rice is a rice dish that is used in cuisines such as Caribbean, Tropical (Hawaiian!) as well as South East Asian foods such as Thai and Malaysian foods.
But don’t let “rules” restrict you. Use it as you wish – and I promise you, it’s so delish, you can even eat it plain, straight out of the pot!
Hope you enjoy! – Nagi x
Coconut Rice will go great with…
Everything Thai and Vietnamese
Jamaican Jerk Chicken and Jerk Fish
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Restaurant Style Coconut Rice (Coconut Milk)
Ingredients
Coconut Rice
- 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
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!
Recipe Notes:
Nutrition Information:
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Fluffy Coconut Rice – Coconut POWDER
Ingredients
- 1 cup jasmine rice (or long grain) (see notes)
- 1 1/2 cups water
- 1 packet coconut milk powder (1.75 oz / 50 g) (see notes)
- 2 kaffir lime leaves , crumpled in your hand OR 3 pandam leaves, knotted – OPTIONAL, for Asian restaurant style
- 1/2 tsp salt
- 3/4 tsp sugar
- 1 tbsp desiccated coconut , toasted, to garnish (optional)
Instructions
- Combine all ingredients in a saucepan over high heat. Place lid on.
- When it comes to the boil (watch it, you don’t want it to boil over), turn down the heat to low / medium low so it is simmering gently.
- Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.
- Remove from heat and rest for 5 to 10 minutes.
- Fluff with fork. Garnish with toasted coconut, if using, then serve.
Loved it! Perfect balance of coconut with a slight sweetness. Any reheating tips? Add a little water?
Made this for dinner tonight along with Thai Meatballs and Asian Slaw. Came out great – nice and fluffy and delicious. Couldn’t get the extras to make it Asian restaurant style, but did top it with toasted coconut and green onions and added a quarter teaspoon of coconut extract to amp up the coconut flavor a bit. It was much enjoyed by all dinner guests, as were the meatballs and slaw. Pretty easy to make, too. Couldn’t ask for more!
This is so delicious. If I don’t stop eating it there will be none left for dinner.
Hi Nagi, I’m looking forward to trying this recipe with Hawaiian Chicken. When are the leave added? Are they mixed in and baked with the rice? Thanks!
Another fantastic recipe!!
I did this method for 70 fifo workers and the rice came out perfect in two 4 inch longs.
Thanks again for helping me become a better cook!
Omg! I have made this twice in the last two weeks. I doubled the recipe this time. So goooood!! I could eat this everyday 😋. The closest restaurant that has coconut rice is over an hour away, and this is every bit as good as theirs.
I thought u had a stove top method using 1/2 cup water ?? I couldn’t find it now?
I think the version you are referring to is the “Fluffy Coconut Rice-Coconut Powder” recipe, above.
No it isn’t the coconut powder recipe. It is stovetop and uses a can with 1/2 cup water, 1 tsp sugar and 2 cups rice. That’s the recipe I’ve always used from recipetineats and now I can’t seem to find it. Unless I’m confused with someone else’s recipe but I’m sure it was here. Bcz I’m going by memory, I can’t recall if it was 1/2 cup or 1 cup water.
I love this recipe so much, it truly is the best one. My grandchildren have asked me to make it for them several times. I discovered a way for my working daughter to incorporate with her busy schedule. I do all the prep but I do not bake. I take the coconut mixture in a container with the soaked rice. I deliver to her house. She gets home, heat the coconut mixture, adds the rice and while she is baking it she prepares the main dish and vege. Everything comes out at once and her family says it is perfect consistency, like mine. I hope this will be helpful for some other busy cook.
thank you ! I can prep ahead on my busy days for family dinner
Brilliant ! Fluffy dish of tasty rice.
I can’t wait to make this! Can I prep it the night before or will it get soggy? I won’t have time to soak it for an hour and bake for 45 min after work. I’d love to be able to soak tonight (and then remove from the liquid) or possibly prep the whole thing in advance.
Delishious!! I will make this again for sure. I made Spicey BQ chicken and baked cubes of winter squash. The sweet played well with my other dishes.
The FLUFFIEST rice ever! I make white and brown rice every week in the instant pot but this heavenly rice is so decadent, it is well worth the extra time involved. So thankful for this delicious recipe.
This looks delicious and I am planning on making it tonight – has anyone tried it at 180° instead of 200? I am also cooking the turmeric Thai chicken and I want to put it in the oven at the same time. I assume I just cook it for longer.
Fluffy as promised!!! Delicious
Fluffy as promised, I reduced the sugar, my own preference. My kids loved it!!!
Wow! Such an easy recipe. Followed exactly as written (other than reducing the sugar a little) and it came out perfectly. Delicious, fluffy, and fragrant! Served it with some steamed lemongrass and ginger fish fillets. Thank you!
Nothing brings my kids to the table faster than when I announce I’ve made this wonderful recipe. Sometimes I use just regular white rice and it’s very good, too. This is my ‘go-to’ recipe for coconut rice!
Followed the coconut milk recipe and it was so, so, so good! Everyone kept going back for more and I’ve been requested to make it again ASAP!
Just a note that the coconut milk version takes 2 hours from start to finish. Absolutely worth the time commitment but not something you can just whip up at the last minute. I haven’t tried the coconut milk powder version that is the quicker version.
I used Thai Kitchen lite coconut milk from Walmart (they only brand available without other ingredients) and no sugar. It turned out perfectly! We all thought it was better than what we had at the restaurant in Aruba. Easy to make but does take time with the soaking and baking. Worth it though! Already added to my recipe box!
FANTASTIC! The flavor is so good, my favoritest rice ever!!
Any idea what adjustments I would need to make if I cut the recipe in half?
Wow! This rice came out perfectly. I’m wondering what Seasonings I can use to make it even more flavorful. The consistency was perfect. Wondering if I could make peas and rice with this oven method. Anyway chef’s kiss. Thank you so much!