Coconut Rice
Coconut Rice
This coconut rice is from the blog recipetineats. It is truly so fluffy with the best coconut flavor. The rice is first rinsed and then soaked for 1 hour to remove some of the starch and help it to start plumping up. It’s an important step to prevent it from becoming gluey. Then you’ll drain it and add it to your baking dish. Warm up the coconut milk, water and sugar (optional) and pour it over the rice. Cover it tightly with tin foil and bake it in the oven instead of on the stove. Baking it in the oven allows the hot air to circulate around the dish so it cooks more evenly and the bottom doesn’t burn. Once it’s finished baking you’re going to let it sit covered for 15 minutes. Last, you get to dig in with your fork and see just how fluffy this rice is.
What you'll need
- Jasmin Rice or Long Grain Rice: If you’re looking for fluffy rice these are they best to use. Medium or short grain rice are stickier.
- Coconut Milk: Full fat coconut milk is recommended. If you use light coconut milk it won’t have as strong of a coconut flavor
- Sugar: Adds such a yummy sweetness to the rice but you can totally omit!
How to Make Coconut Rice
- Rinse: Place the rice in a sieve and run cold water over it until the water is nearly clear.
- Soak the Rice for 1 hour: Place the rice in a large bowl and pour cold water over it. It will become cloudy because of the starch. This helps remove starch and get a head start on getting plump and absorbing water.
- Drain: Allow the rice to sit in the sieve over a bowl to drain the water from it.
- Warm the coconut milk, water and sugar: Pour ingredients into a medium pot and warm to a gentle boil.
- Spread the rice in a baking dish
- Pour the hot liquid over the rice & quickly cover with tin foil.
- Bake: Bake in the oven at 400° for 40 min.
- Rest: Allow the rice to rest for 15 minutes.
- Fluff the rice with a fork and enjoy!
How to Use Coconut Rice
Coconut rice is a great additional to any asian dish such as curry, chicken or beef and broccoli or bulgogi.
Serve coconut rice along with my Gochujang and Lemongrass Beef Skewers for a tasty weeknight or weekend meal!
Equipment
- 1 Sieve
- 1 Medium Bowl
- 1 Medium Pot
- 1 Wooden Spoon
- 1 8" Square Baking Dish
Ingredients
- 2 Cups Jasmin Rice
- 1 Can Coconut Milk Full Fat
- 1 Cup Water
- 4-5 tsp Sugar
- 1/2 tsp Salt
Instructions
- Rinse the rice by placing it into a sieve and running cold water over top for 10 seconds or until the water starts to run clearer.
- Transfer the rice to a medium bowl and cover it with cold water. Allow it to soak for 1 hour. Drain well and transfer to your baking dish.
- Preheat the oven to 400° near the tail end of letting the rice soak, depending on how long your oven takes to heat up.
- Put the coconut milk, water and sugar in a medium pan and cook over medium - medium-high heat until it starts to gently boil and the sugar dissolves.
- Pour the hot liquid over the rice and distribute evenly. Quickly cover with tin foil tightly and bake in the preheated oven for 40 min.
- Remove the baking dish from the oven, keep it covered and allow it to rest for 15 minutes. Take the cover off and fluff with a fork.