Restaurant-Style Coconut Rice

This restaurant-style coconut rice is irresistibly fluffy and fragrant, with each grain perfectly separated and infused with rich coconut flavor! Baked in the oven for even cooking and no scorched pots, this recipe delivers a clean, non-sticky texture that’s ideal alongside tropical, Caribbean, Indian, or Asian dishes. Elevate it with pandan or kaffir lime leaves for an authentic Southeast Asian touch, or finish with a sprinkle of toasted coconut for extra flair. Simple yet luxurious, this rice will steal the show at any meal!

Instructions

1. 1

   Rinse rice: Place jasmine rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear, about 2-3 minutes. This removes excess starch to prevent stickiness.

2. 2

   Soak rice: Place rinsed rice in a bowl, cover with water, and soak for 1 hour. Drain well in a colander for 5 minutes to remove excess water.

3. 3

   Preheat oven: Set oven to 200°C / 400°F (180°C fan-forced).

4. 4

   Prepare rice: Place drained rice in a 20 cm / 8" square metal or ceramic baking pan. Add pandan or kaffir lime leaves (if using), tucking them into the rice.

5. 5

   Heat liquid: In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Remove from heat as soon as it boils.

6. 6

   Bake rice: Quickly pour the hot coconut milk mixture over the rice, stirring briefly to distribute evenly. Cover tightly with foil and bake for 40 minutes.

7. 7

   Rest rice: Remove from oven and check that liquid is absorbed by tilting the pan. Some coconut cream on the surface is normal. Keep covered and let rest for 15 minutes.

8. 8

   Fluff and serve: Remove foil and discard pandan or kaffir lime leaves. Fluff rice with a rubber spatula. Garnish with toasted desiccated coconut (if using) and serve immediately alongside your favorite dishes.

Recipe Notes

• Rice – Jasmine rice is ideal for its fragrance and texture. For long grain, basmati, medium, or short grain rice, add an extra 1/4 cup water. Do not use risotto, paella, or brown rice, as they require different cooking methods. Rinsing is critical to avoid a gluey texture with coconut milk.

• Coconut milk – Full-fat coconut milk (e.g., Ayam, 89% coconut) delivers the best flavor. Light coconut milk works but has less richness. Check labels for high coconut content; avoid brands with low percentages (e.g., 30%), as they’re mostly water.

• Sugar – A touch of sugar enhances the natural sweetness of coconut milk, mimicking restaurant-style rice. Omit if preferred, especially with high-quality coconut milk, which is naturally sweeter.

• Pandan or kaffir lime leaves – These add authentic Asian restaurant flavor. Use one or neither, based on availability. Pandan leaves are knotted to release aroma; kaffir lime leaves are crushed. Remove before serving.

• Serving suggestions – Perfect with tropical (Caribbean jerk chicken), Indian (butter chicken), or Asian (Thai green curry) dishes. Pair with a light salad for balance.

• Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to restore fluffiness. Freezes well for up to 2 months; thaw overnight before reheating.

• Stovetop option – If you prefer stovetop, use a heavy-bottomed pot. After rinsing and soaking, combine rice, coconut milk, water, sugar, salt, and optional leaves. Bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Rest covered for 10 minutes, then fluff.

• Nutrition – Per serving, assuming 5 servings. Values are approximate and exclude optional garnishes or sides.