Description
This oven-baked coconut rice features tender jasmine rice cooked with full-fat coconut milk, water, and a hint of sugar for subtle sweetness. The soak-and-rest method creates impossibly fluffy grains with rich coconut flavor. Optional pandan or kaffir lime leaves add authentic restaurant-style aroma. Perfect as a tropical side dish.
Ingredients
For the Rice:
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2 cups jasmine rice (long grain or basmati work too)
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400 ml (14 ounces) full-fat coconut milk—don’t skimp on this; it’s where all that creamy goodness comes from
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1 cup water
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5 teaspoons white sugar (optional, but it adds such a lovely subtle sweetness)
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1/2 teaspoon cooking or kosher salt
Optional Flavor Boosters:
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1 pandan leaf, knotted, or kaffir lime leaves, crushed (for that authentic restaurant aroma)
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1 tablespoon toasted desiccated coconut for garnish
Instructions
Place your jasmine rice in a large bowl and fill it with cold water. Swirl it around with your hands, then pour off the cloudy water. Repeat this 4 to 5 times until the water runs mostly clear. This removes the surface starch that can turn your rice gummy and sticky instead of light and fluffy.
After your final rinse, cover the rice with fresh cold water and let it soak for 1 full hour. I know it seems like a long time, but this step is what transforms the texture—the grains absorb water evenly, which means they’ll cook uniformly and give you that perfectly tender bite.
After soaking, pour the rice into your colander and let it drain for about 5 minutes—you want to get rid of excess moisture. While that’s happening, go ahead and preheat your oven to 400°F (200°C). Your kitchen is about to smell amazing.
Transfer your well-drained rice into the 8-inch square baking pan, spreading it out evenly across the bottom. If you’re using pandan or kaffir lime leaves, tuck them right into the rice now so they can infuse all that wonderful flavor.
In your saucepan, combine the coconut milk, water, sugar, and salt. Set it over medium-high heat and bring it to a full rolling boil, stirring occasionally to make sure the sugar and salt dissolve completely. You want this mixture piping hot before it hits the rice.
Working quickly (so you don’t lose too much heat), pour the hot coconut mixture right over your rice. Give it a quick but gentle stir to make sure the rice is evenly distributed and nothing’s clumping. Cover the pan tightly with aluminum foil—really seal those edges to trap all that precious steam inside.
Slide your covered pan into the preheated oven and set your timer for 40 minutes. I know the temptation to peek is strong, but resist! Every time you uncover it, you lose steam and heat that the rice needs for even cooking.
When your timer goes off, carefully remove the pan from the oven (it’ll be hot!), but keep that foil cover in place. Let the rice rest, still covered, for a full 15 minutes.
Notes
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Adjust for rice swaps: If you’re using basmati or a different long-grain variety, add an extra 1/4 cup of water since different rice types absorb liquid at slightly different rates.
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Test your coconut milk: Before you start cooking, shake that can. If it sounds very watery and thin, check the label—you want at least 60% coconut extract for the best flavor and creaminess.
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Master the fluff: Use a rubber spatula and a gentle folding motion from the bottom up, like you’re folding egg whites into batter. A metal spoon or aggressive stirring will break the grains and make everything mushy.
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Seal it tight: If your aluminum foil isn’t wide enough to cover without seams, use two layers in opposite directions to prevent any steam from escaping during baking.
- Prep Time: 1 hour 15 minutes (includes soaking time)
- Cook Time: 40 minutes + Resting Time: 15 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: Asian-Inspired