Coconut Rice (fluffy, not gluey!)

For years, I couldn’t find fluffy coconut rice. And finally, I’ve cracked it. It’s super fluffy and there is no gluey coconut milk scum. The same as what you would find at restaurants.

Coconut Rice

For years, I couldn’t find fluffy coconut rice. I felt like I tried every variation possible, but when I lifted the lid, I’d stare at dismay at a layer of coconut fat scum on the surface of the rice which ended up coating all the grains when I fluffed the rice.

Finally, I feel like I’ve cracked the secret code. And every since then, I’ve never looked back. Fluffy coconut rice every. single. TIME WITHOUT FAIL

Here’s the secret to fluffy coconut rice

1. Rinse the rice – this is a must to remove excess starch. I don’t do this when cooking normal white rice. It’s essential for coconut rice because coconut milk is thicker than water so it can make the rice a gluey mess. Rinse the rice well until the water runs clear. It will never be completely clear.

2. Let rice soak for 20 minutes – this essentially gives the rice grains a bit of a head start in the water absorption phase which is critical to ensure the rice is fully cooked because we cook the rice in LESS liquid than usual…. The next step will explain everything!

3. LESS liquid than normal!To cook rice, I usually follow the 1:1.5 ratio. This is 1 cup rice to 1.5 cups water. This was the same for coconut rice. I used coconut milk and water (increase/decrease in my many iterations).), my rice Every time, it came out sticky!I was shocked to find that 1:1 is the perfect ratio. This means that 1 cup rice is equal to 1 cup coconut milk + water.

4. Can’t just use coconut milk – it’s just too thick, the rice can’t absorb it properly. You need to dilute it with water. The perfect flavor and texture of my rice is obtained by mixing 1 can (400ml/14oz coconut milk) with 1/2 cup of water (just more than 2 cups) to make 2 cups of rice.

5. Bring to boil. Stir ONCE. – This is quite key as well! Although I don’t know the science behind it, suffice it to say that rice grains will become fluffy and clean if they are brought to a boil before being covered. On the other hand, if you cover and keep the stove at a low temperature the whole time, you end up with a thick layer of coconut milk “scum” on the surface of the rice.

This, my friends is the secret to fluffy coconut Rice.

It’s a lot of words. But don’t worry, actually cooking it is super duper simple!

How to rinse rice

It’s easiest for me to rinse rice in the bowl of a bowl. Simply place the rice in a bowl, and then fill it with water. Then, whizz it around. Drain the water (just pour it out as best you can; no need for a colander), then add water to the bowl and fill again with water. Repeat this process 4 to 5 more times until the water is clear.

It will never be perfect! My rule is to refill the bowl 4 to 5.

BONUS: There’s an even EASIER way to make this using Coconut milk powder I’ve popped that extra recipe below the coconut milk recipe (ie scroll to bottom of post). It’s an extra because I coconut milk powder isn’t as common as coconut milk. While I always have coconut milk on hand, I don’t usually have powder!

How to make Thai Coconut Rice / Asian Coconut Rice

For a truly authentic experience, Coconut rice from an Asian restaurantPandan leaves are the key to creating a unique fragrance. If you can’t find pandan leaves, kaffir limes leaves also add a similar fragrance.

This is how pandan leaves look like. It’s sold at some Harris Farms in Australia, as well as Asian stores.

To prepare them for use, just knot them – this breaks the leaves, releasing the flavour so it infuses into the rice.

What should you serve this with?

Coconut rice is a type of rice that can be found in Caribbean, Tropical and Hawaiian cuisines. South East Asian cuisines such as Thai, Malaysian and other South Asian dishes are also available.

But don’t let “rules” restrict you. Use it as you wish – and I promise you, it’s so delish, you can even eat it plain, straight out of the pot!

Hope you enjoy! – Nagi x

Coconut Rice will go great with…

• Chickpea Potato Curry or Vegetable Curry

• Jerk Chicken

• Beef Rendang

• Thai Marinated Chicken (Gai Ya) or Southern Thai Chicken

• Thai Chilli Basil Chicken Stir Fry

• Pineapple Coconut Hawaiian Chicken Skewers

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Restaurant Style Coconut Rice (Coconut Butter Milk)

4.96Starting at 170 votes

Servings4

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This recipe is for coconut rice that is extremely fluffy. Each grain is fluffy and clean, with no gluggy coconut milk scum. You can make it Asian-restaurant-style by adding pandan leaves or kaffir lime leaves. Sprinkle with toasted coconuts. Serve with: Asian, Caribbean, Indian, or tropical foods See recipe card below for COCONUT POWDER version (no rice rinse, no soak).

Ingredients

Coconut Rice

• ▢ 2 cups (360g). jasmin (or long grain white) rice (Note 1)
• ▢ 400 ml / 14 oz coconut milk – Full fat or light (Note 2).
• ▢ 1/2 cup (125ml). Water
• ▢ 1 tbsp white sugar (Note 3)
• ▢ 1/2 tsp Salt

Asian Restaurant Style – use ONE:

• ▢ 3 Pandan leaves Knotted
• ▢ 3 kaffir lime leaves Crushed in hand

Optional Garnish

• ▢ 1 tbsp Desiccated coconut Toast it, and serve with garnish

Instructions

• Rinse the rice in warm water until it runs clear. (Note 1) 
• After draining the rice, soak it in water for at least 15 minutes. Then drain.
• Over medium heat, add rice, coconut milk and water to a large pot or saucepan. If you want to make an Asian restaurant-style option, add pandan or kaffir lemon leaf.
• Bring the liquid to a boil, stirring constantly.Cover the pot with a lid and immediately reduce heat to LOW.
• You can leave for 14 minutes.
• Take off heat and allow to cool down for 10 minutes.
• Use a rubber spatula for fluffing. Serve with toasted coconut if desired.

Recipe Notes

1. Rinsing rice is important for this recipe because the coconut milk will make the rice sticky.

This rice tastes best when made with jasmine rice or long grain rice. The sticky short and medium grain rices are too sticky. Coconut cooking makes them even more sticky. Basmati can be substituted. This recipe does not work well with paella or risotto rice. You can also use brown rice.

2. The majority of the coconut flavor is in fat, so it’s better to use full fat than low fat.

3. Sugar – Coconut rice can be made sweeter by adding sugar to it. A higher quality coconut milk will be sweeter and more rich than the cheaper ones. This is an optional step. This doesn’t make rice super sweet. It just gives it a subtle sweetness. It’s almost always included.

2. Coconut milk powder can be found in the Asian section of supermarkets, or in the canned coconut milk section in the canned vegetables section. They come in 50g/1.75 oz packs. A box of 3 sachets will cost you $3 in Australia.

Nutrition Information:

Serving: 148gCalories: 192Cal (10%)

Keywords: Coconut rice

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Restaurant Style Coconut Rice – Coconut POWDER

4.96Starting at 170 votes

Servings3 People

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This coconut rice is similar to what you’d find at a high-end Asian restaurant. The rice is light and fluffy with a unique aroma thanks to the pandam or kaffir lime leaves. Coconut milk powder is a better choice than coconut milk. Because it’s in powder form, and has less fat the rice absorbs the liquid much more evenly. However, the rice retains that wonderful coconut taste. This means that you don’t have to soak and rinse the rice as you would with coconut milk (recipe below). This rice is great with many South East Asian dishes, including Thai and Malaysian, as well as tropical dishes like Hawaiiian, Caribbean, Jamaican.

Ingredients

• ▢ 1 Cup jasmine rice (or long grain). (See notes)
• ▢ 1 1/2 Cups Water
• ▢ 1 Coconut milk powder packet (1.75 oz / 50 g) (see notes)
• ▢ 2 kaffir lime leaves Crumpled in your hands OR 3 pandam leaves, tied
• ▢ 1/2 tsp Salt
• ▢ 3/4 tsp Sugar
• ▢ 1 tbsp Desiccated coconut To garnish, toast (optional).

Instructions

• Combine all ingredients in large saucepan. Add the lid.
• Once it reaches boiling point (be careful, it won’t boil over), reduce the heat to medium or low to allow it to simmer gently.
• Let it simmer for 12-15 minutes, or until the liquid is absorbed completely.
• Turn off the heat and let it cool for five to ten minutes.
• Use a fork to fluff. If desired, garnish with toasted coconut and serve.

Recipe Notes

1. RiceThis rice tastes best when made with jasmine rice or long grain rice. The sticky short and medium grain rices are too sticky. Coconut cooking makes them even more sticky. Basmati is another good alternative. This recipe is not suitable to make risotto, paella or rice. You can also use brown rice.

Coconut powder can be used to make fluffy rice without the need to soak or rinse it.

2. Coconut milk powdeYou can find r in the Asian section of the supermarkets, or near canned coconut milk in the canned vegetable section. They are typically available in 3 sachets of 50g each, which weigh 1.75 oz. A box of 3 sachets will cost you $3 in Australia.