Description
This Restaurant Style Coconut Rice recipe produces perfectly fluffy, fragrant rice infused with rich coconut milk and aromatic pandan and kaffir lime leaves. Baked in the oven, the rice absorbs the creamy coconut liquid for a tender, subtly sweet side dish that pairs beautifully with a variety of Asian and tropical-inspired meals.
Ingredients
Rice and Aromatics
- 2 cups jasmine rice
- 1 pandan leaf, knotted (optional)
- 2 kaffir lime leaves, crushed in hand (optional)
Liquids and Seasoning
- 400 ml / 14 oz coconut milk (full fat or light)
- 1 cup water
- 5 tsp white sugar
- 1/2 tsp cooking or kosher salt
Garnish
- 1 tbsp desiccated coconut, toasted
Instructions
- Rinse Rice: Rinse the jasmine rice under running water until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Soak and Drain: Drain the rinsed rice and soak it in fresh water for 1 hour to allow the grains to absorb moisture. Then drain thoroughly in a colander and let it sit for 5 minutes to remove excess water.
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (fan oven). This ensures the oven is ready to cook the rice evenly.
- Prepare Rice in Pan: Place the soaked and drained rice into an 8-inch (20 cm) square metal or ceramic pan. Add the knotted pandan leaf and crushed kaffir lime leaves for aroma if using.
- Heat Coconut Liquid: In a saucepan over high heat, combine the coconut milk, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar completely.
- Pour and Bake: Quickly pour the hot coconut milk mixture evenly over the rice. Stir gently to spread the rice evenly. Cover the pan tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- Rest Rice: Remove the pan from the oven and check that the liquid has been absorbed by tilting the pan. You may see some coconut cream on the surface—that is normal. Cover and let the rice rest for 15 minutes to finish steaming and absorb flavors.
- Fluff and Garnish: Use a rubber spatula to fluff the rice gently, separating the grains. Sprinkle with toasted desiccated coconut for added texture and flavor, then serve warm.
Notes
- Use jasmine rice for its fragrance and fluffy texture; soaking improves the texture when baked.
- You can use either full-fat or light coconut milk depending on your preference for richness.
- Do not skip the resting step after baking to ensure the best texture.
- Adding pandan and kaffir lime leaves enhances the aroma but is optional.
- Toast the desiccated coconut in a dry pan over medium heat until golden and fragrant for garnish.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Thai
