David found this coconut rice recipe on the recipe tin eats website when searching for suggestions on what to make with the 200ml of coconut milk we had left after making the speedy gunpowder chicken last month. I just halved the recipe to feed 3 of us.
The end result is incredibly fluffy coconut rice! There's no gluggy coconut milk scum left on the surface, and each grain is clean and fluffy.
You can make it Asian-restaurant style by adding pandan leaves or kaffir lime leaves. Delicious with Caribbean, Indian and Asian foods.
Tips
- Rice choice - this rice is best made with jasmine or long grain rice. Medium and short grain rice are too sticky which is made even stickier by cooking it in coconut. Basmati is also a good substitute. This recipe is not suitable for risotto or paella rice. It will also work with brown rice.
- Coconut milk – the coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.
- Rinsing the rice (Step 1) – it is essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
- This coconut rice recipe is easily adapted if you’re cooking for less or more people.
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How to make this Coconut Rice
Ingredients
- 360g jasmine or long grain white rice (see Tips)
- 400ml tin coconut milk, full fat or light (see Tips)
- 125ml water
- 1 tbsp white sugar
- 0.5 tsp salt
- 3 kaffir lime leaves, crushed by hand (optional)
- 3 pandan leaves, knotted (optional)
Instructions
- Rinse the rice in water until the water runs pretty clear (see Tips). Drain the rice then soak it in water for 15 minutes. Then drain again.
- Add the rice, coconut milk, water, sugar and salt into a large saucepan over a medium high heat. Add the kaffir lime leaf or pandan leaves (if using, to make an Asian restaurant style option).
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place the lid on and immediately turn the heat down to low. Leave for 14 minutes.
- Remove from the heat, and rest, undisturbed, for 10 minutes.
- Fluff with a rubber spatula, and serve.
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Coconut Rice
Ingredients
- 360 g (12.7 oz) jasmine or long grain white rice see Notes
- 400 ml (14.3 oz) tin coconut milk full fat or light (see Notes)
- 125 ml (½ cup) water
- 1 tbsp white sugar
- 0.5 tsp salt
- 3 kaffir lime leaves crushed by hand (optional)
- 3 pandan leaves knotted (optional)
Instructions
- Rinse the rice in water until the water runs pretty clear (see Notes). Drain the rice then soak it in water for 15 minutes. Then drain again.
- Add the rice, coconut milk, water, sugar and salt into a large saucepan over a medium high heat. Add the kaffir lime leaf or pandan leaves (if using, to make an Asian restaurant style option).
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place the lid on and immediately turn the heat down to low. Leave for 14 minutes.
- Remove from the heat, and rest, undisturbed, for 10 minutes.
- Fluff with a rubber spatula, and serve.
Notes
- Rice choice - this rice is best made with jasmine or long grain rice. Medium and short grain rice are too sticky which is made even stickier by cooking it in coconut. Basmati is also a good substitute. This recipe is not suitable for risotto or paella rice. It will also work with brown rice.
- Coconut milk – the coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.
- Rinsing the rice (Step 1) – it is essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
- This coconut rice recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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