Coconut Rice
Coconut rice is a staple across Southeast Asian, South Asian, and Caribbean cuisines — a simple technique with a surprisingly aromatic result. Rice is partly cooked in water, then finished in coconut milk, absorbing its fat and sweetness to produce a creamy, subtly rich grain. The ratio of coconut milk to water varies by region and desired richness. In Malaysia and Singapore it is the foundation of nasi lemak; in Sri Lanka it accompanies curries and sambols; in Indonesia it appears at ceremonial feasts. Pandan leaves add a subtle floral note in Asian versions, while Caribbean versions favour cinnamon and brown sugar.
Rich in vitamins
Fresh and healthy
Traditional recipe
Authentic taste
Ingredients 4 servings
- 400 g long-grain rice (Thai jasmine or basmati)
- 400 ml full-fat coconut milk (1 standard tin)
- 250 ml cold water
- 1 tsp fine sea salt
- 1 tsp caster sugar
- 2 fresh pandan leaves, tied into a knot (or 1 tsp pandan extract — optional but traditional)
- 1 small shallot (about 30 g), finely sliced
- 1 stalk lemongrass, lightly bruised (optional, for Southeast Asian aroma)
- 3 cm strip lime zest (optional, for brightness)
- 1 tbsp coconut oil or neutral oil
- 30 g unsweetened desiccated coconut, lightly toasted (for garnish)
- Small handful fresh coriander leaves (for garnish)
How to make it
- 1Rinse the rice thoroughly in a sieve under cold running water for about 1 minute, swirling with your hand, until the water runs almost clear; drain well; this removes surface starch and keeps the grains separate at the end.
- 2Heat the coconut oil in a heavy-based 2-litre pan over medium heat; add the sliced shallot and stir-fry for 90 seconds–2 minutes, until softened and lightly golden at the edges but not browned.
- 3Add the drained rice to the pan and stir for 30 seconds to coat each grain in oil; pour in the coconut milk and water, then add the salt, sugar, knotted pandan leaves, bruised lemongrass, and lime zest.
- 4Stir once to dissolve the salt and bring to a gentle boil over medium-high heat — keep stirring gently for about 2 minutes so the coconut milk does not catch on the base.
- 5Lower the heat to the lowest possible setting, cover with a tight-fitting lid, and cook undisturbed for 12 minutes; do not lift the lid — the trapped steam is what cooks the rice evenly.
- 6Turn off the heat (leave the pan covered) and rest the rice for 10 minutes — this finishing steam dries the grains and stops them clumping.
- 7Lift the lid, remove and discard the pandan, lemongrass, and lime zest; fluff the rice gently with a fork, scatter the toasted desiccated coconut and coriander leaves over the top, and serve immediately alongside curry, sambols, or grilled fish.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
