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Restaurant style coconut rice cooked in coconut milk, garnished and ready to serve.

Restaurant Style Coconut Rice

This creamy and fragrant coconut rice is the perfect side dish to elevate any meal, with a delicate balance of sweetness from coconut milk and the nutty notes of jasmine rice.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian, Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups jasmine rice (Note 1)
  • 400 ml coconut milk (full fat or light) (Note 2)
  • 1 cup water
  • 5 tsp white sugar (Note 3)
  • 1/2 tsp cooking / kosher salt
Herbs & Garnish
  • 1 pandan leaves (knotted)
  • 2 kaffir lime leaves (crushed in hand)
  • 1 tbsp desiccated coconut (toasted, to garnish)

Method
 

Preparation
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Soak the rinsed rice in water for an hour, then drain well.
Cooking
  1. Preheat the oven to 200°C (400°F).
  2. Place the rice into a square baking pan and add the knotted pandan and crushed kaffir lime leaves.
  3. In a saucepan, heat the coconut milk, water, sugar, and salt over medium-high until it reaches a gentle boil.
  4. Pour the hot coconut mixture over the rice, stir gently, cover with foil, and bake for 40 minutes.
  5. Once baked, let it rest covered for 15 minutes.
  6. Fluff the rice with a rubber spatula and sprinkle with toasted coconut before serving.

Notes

Serve this coconut rice alongside curries or grilled meats. It can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use. Try adding peas or fresh herbs for variations. Be patient and allow the rice to rest after baking for the best flavor.