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 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 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.
I have been looking for a way to make Coconut Rice as good as that at The King and I here in Edmonton and this is leaps and bounds ahead of anything else I tried. I didn’t bother to source the coconut milk powder, just used canned, but adding the Kafir lime leaves that I had in the freezer and that little bit of sugar made a HUGE difference! Thank you!
LOVE hearing that D F Plant!!! So glad you enjoyed it! N x
Made this rice for a party and it was AMAZING- I live in Toronto which has a v diverse population w large Asian communities so I was able get the Coconut Milk Powder. I doubled the recipe but still used 1 pkg and it was great.
I put the leaves in whole and served around them- didn’t bother with the coconut garish as it was so delicious without it, and I was serving w a thai curry.
I also make most types of rice in the microwave in a casserole dish with a lid (I put a plate underneath as there is always some white sticky liquid that escapes): 5 mins on high, stir, 5 1/2 mins on med high, stir, then check water level- should be absorbed- if not then a little longer on med high- if it is then let rest for 5 mins and fluff. The rice never burns and clean up is a dream.
I have made a number of Nagi’s recipes and find them to be excellent and the ingredient explanations and simplifications to be great! Highly recommend! Thanks
That’s so great to hear Tenley! Thank you for letting me know you enjoyed this – N x ❤️
Yummy. I felt like how a crack head must feel smoking crack. I couldn’t get enough! After the first batch was devoured, made another delicious second batch of the rice crack. Used rice cooker and followed the rice cooker ratios, came out great!
Nicole’s comment sold me prior to making! She was right!
😂
WHOOT! So glad you loved this Nicole, I’m totally addicted to this! N xx
Thanks once again Nagi, lovely rice l served it with your Southern Thai chicken and a slightly adapted version of your cabbage salad with mint and peas. Wonderful as per all of your recipes. Just wondering do you wash the rice before you cook it? Mel
Glad to hear that Melinda! Thanks for letting me know! I don’t wash my rice because rice sold in packets here in Australia is cleaned. I use SunRice. If I wash the rice, I reduce the water slightly 🙂 N x ❤️
Hi Nagi,
Going to make this on Saturday.
If I make it in the rice cooker, do I just throw all the ingredients in together and switch on?
Thanks!
Jo
Yep that’s right! 🙂
And if I wanted to make 2 cups of rice but only have 50g of coconut powder, how do I adjust the other measurements?
Hi Nagi,
What a great discovery! Have just made your rendang recipe (tastes good but not quite as yummy as I’ve had) 🙁 left it overnight and everything in the hope it tastes better today.
Have got the coconut rice on the stove now but it’s looking quite gluggy and creamy (almost like I’ve used the milk instead of powder). Maybe it’s because I mixed it a bit at the beginning? Also I felt that there was quite a lot of powder to rice ratio.
Also I usually cook 1 cup which ends up being 2 ppl / 2 servings…maybe we eat a lot of rice!
Anyway thanks for your recipes!
Hi Bel! it does look like there’s a lot of powder, I guess because coconut milk is quite thick :). When you say you mixed it, you mean after you got it on the stove? That would definitely agitate the starch (like when making risotto) and make it a bit creamy. N x
Hi Nagi
Can this recipe be cooked in a rice cooker? It sounds great and can’t wait to try it.
Hi Leonie, it sure can! Works great in a rice cooker 🙂
Made this tonight and it was great, very similar to the coconut rice I had at a restaurant last weekend. I have a kaffir lime tree and using them in this added a lovely flavour. I only had a packet of coconut cream powder and it worked fine. Definately loved the toasted coconut on top, easy to cook for a couple of minutes in the microwave and added a yummy extra touch.
I’m so jealous you have a kaffir lime tree, thanks for the reminder that I need to get one!! Glad you enjoyed this Donna, thanks for letting me know! N x
Hi Nagi, Just discovered your blog” Love it. I love cooking n know by looking at the recipes the flavours work.
Can’t wait to try them. However to get the authentic coconut rice flavor, use pandanus leaves instead, That’s how the locals cook them. I’m Malaysian living in Canada n hv cooked coconut rice many times. The leaves r very fragrant.
Hi Christina! Ah, Pandanus leaves! 🙂 Very similar flavour to kaffir lime leaves the used in rice, no? 🙂 Here in Sydney kaffir lime leaves are much more accessible than Pandanus leaves – I have to drive an hour to find them! Where in Canada are you? I would love to know what your favourite Malaysian dishes are!!!
Hi, I’m yet to try this recipe, but I was wondering if could you please advise if you think this would work in a rice cooker? Thanks ever so much, Annette.
Hi Annette! Definitely does!
Lovely, thank you!
Hi Nagi. Do you wash your rice before cooking?
Hi Jenny! Nope, not cooking rice this way! 🙂
I have a small kaffir lime tree growing in a pot, bought from the local nursery. its now fruiting and is only about a1 mtr tall but supplies all the lime leaves i need.
? I am so jealous!!! I actually never thought to grow a kaffir lime tree. And in a pot! That’s even better! Thanks for the idea Chris!!!
Just made my first ever pot of nasi lemak using your receipe and a rice cooker and it came out great despite the fact that the sugar was omitted. Thanks for sharing the two great tips!
I’m so glad you enjoyed it!! 🙂
hey! Looking forward to tryinfg this. Do you just throw the powder in or do you mix it in the water first to dissolve it? Also I may have got coconut cream powder instead of milk powder, do you forsee and issues?
Cheers!
Hi Jono! I just throw it all in 🙂 And I’m pretty sure cream powder will be just fine! In fact, the flavour will be stronger. I haven’t seen that at the supermarket but I’d get it if I saw it!
Thanks Nagi, will let you know how I get on when I get around to making it!
Hi Nagi,
I’m a Malaysian who loves her nasi lemak, I could eat it 24×7, 3 meals a day. I haven’t been able to replicate it until now! The kafir lime leaves make THE difference! And the coconut milk powder – now my rice doesn’t have that layer of stuff that I really disliked! Blaming you if my cholesterol level goes up – LOL!
I LOVE Nasi Lemak too! I think hearing that you approve of this recipe is just about the best validation I can get! Thank you so much for taking the time to share your thoughts!! N x
I just made the coconut rice now and as i type i’m eating it with some butter chicken. As for the recipe the taste was there but my rice burnt at the bottom so i had to transfer it to another pan to dry the rice up, however it tasted nice i couldn’t find any of the kaffir lime leaves which was a bummer so i just used the powder. My rice was glossy and i was curious why. That beside thank you for the recipe and i will be trying you stove-top sticky balsamic drumsticks for dinner tomorrow i will make sure to share my opinion.
Hi Victoria! The bottom layer of rice does tend to stick to the bottom and burn a bit, though mine usually comes out a golden brown and I actually love that part! Try cooking it for slightly less time, literally until the liquid has just been soaked up but while the rice is still quite wet. While it rests it will soak up the rest of the liquid and you’ll have less burnt bits on the bottom. It is a bummer you couldn’t find lime leaves, they do make an amazing difference to the fragrance. I haven’t tried powder, I’m curious, I must try it!
Looking forward to hearing what you think about the balsamic drumsticks! Thanks for taking the time to leave your thoughts!
Hi Anna! I just double checked the recipe to make sure there are no typos and it is definitely right. 1 cup of rice + 1 1/2 cups water + coconut powder. Just to confirm, are you using coconut POWDER, not coconut milk? Coconut milk would cause it to be very soggy because the rice is cooking in way too much liquid. Other than that, I can’t think why on earth it would end up soggy!
If there is one thing I have tried (and failed) to replicate, it’s the coconut rice of my favorite local Thai restaurant. I’m in the US and was happy to find your recipe. I’m lucky to live in an area with a gazillion Asian markets, but I could not find fresh or frozen kaffir lime leaves. I did, however, find some bottled/pickled ones. My market also didn’t have packets of coconut milk powder–just a big box. So I had to measure out on food scale. The taste was unbelievable! I may need to increase water a bit, but I am so glad you posted this recipe!
I’m so glad you enjoyed it Sue! Sorry to hear you couldn’t find kaffir lime leaves, I’m surprised you couldn’t if you live in an area with so many Asian markets! It is a fairly standard ingredient in many South East Asian curries, especially Thai ones! Thank you for your comment!
Hi Nagi, I tried cooking this 2 ways. One on the cooktop and the other in the steam oven . I used the coconut milk powder (ayam brand) but both resulted in the curdled milk on top. Wonder what I’m doing wrong? I used basmati rice by the way
Hi Mirts! I’m sorry, I should have clarified that you WILL end up with a bit of curdled milk (well, the coconut powder) on top. But when you fluff up the rice it mixes right through. And there is less “residue” on the rice grains compared to making it with coconut milk. Depending on the brand of coconut milk I use, I find the residue too thick and gluggy. Which is why I prefer this coconut rice method, using the powder. Much more like the restaurants!! 🙂
Where can I find kafir lime leaves?
Hi Kim! I’m in Australia and here, you can get it from Asian grocery stores, the fresh herb section of large supermarkets as well as in the herb section of fruit & veg stores. I promise you they are worth getting! You can store them for months in the freezer. They make such a difference to this dish and you will find it is a key ingredient in many south east asian dishes!