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–+ servings
Coconut rice in a blue patterned serving bowl with a platter of slow cooker gochujang pork ribs in the background.

Coconut Rice

By: Deborah
Make fluffy coconut rice with creamy coconut milk and fragrant rice. An easy side dish that's perfect with curries, spicy dishesand grilled meats. 
PREP: 5 minutes
COOK: 23 minutes
TOTAL: 28 minutes
Servings: 6 people
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Equipment

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. Then 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, however, basmati or brown rice are good substitutes.
  • 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.
  • Optional variations:
    • Lime and coconut rice - add fresh lime zest and juice and finish with chopped coriander.
    • Ginger coconut rice - add finely grated fresh ginger while the rice cooks.
    • Garlic coconut rice - add 1 or 2 crushed cloves of garlic for a savoury version.
    • Turmeric coconut rice - add turmeric for a vibrant yellow colour and earthy flavour.
    • Spicy coconut rice - add chilli flakes or finely sliced fresh chilli.
    • Thai-inspired coconut rice - add lime, coriander and a little ginger.
    • Coconut and lemongrass rice - add bruised lemongrass stalks during cooking and remove them before serving.
    • Toasted coconut rice - toast desiccated coconut and scatter it over the finished rice.
    • Coconut rice with peas - stir through peas towards the end of cooking for extra colour and vegetables.
  • This coconut rice recipe is easily adapted if you’re cooking for less or more people.
 
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Nutrition

Calories: 352kcal | Carbohydrates: 52g | Protein: 6g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 206mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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