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Coconut Rice by

Serve with Chickpea Curry Potato. This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandam leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods.


Coconut Rice
2 cups jasmine or long grain white rice (Note 1)
14 oz coconut milk , full fat or light (Note 2)
1/2 cup water
1 tbsp white sugar
1/2 tsp salt
Asian Restaurant Style - use ONE:
3 pandam leaves , knotted
3 kaffir lime leaves , crushed in hand
Optional Garnish:
1 tbsp desiccated coconut , toasted, to garnish


Rinse rice in water until the water runs pretty clear. (Note 1)
Drain rice then soak in water for 15 minutes. Then drain.
Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandam or kaffir lime leaf if making 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 lid on and immediately turn heat down to LOW.
Leave for 45 minutes.
Remove from heat, and rest, undisturbed, for 10 minutes.
Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
1. Rinsing rice - essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
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.
2. Coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.

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