Coconut Rice (fluffy, not gluey!) Recipe

Fluffy coconut rice eluded me for years. And eventually, I’ve cracked it! The trick is to make use of the oven fairly than the range. The coconut rice comes out tremendous fluffy, not gluey and mushy. It’s identical to you get at eating places.

Really fluffy coconut rice eluded me for years. I felt like I attempted each variation attainable, however once I lifted the lid, I’d stare at dismay at right into a pot of mushy rice, thick with coconut milk scum. Normally with inconsistently cooked rice grains – some exhausting, some overly delicate – and virtually all the time with a scorched base.

The making of my cookbook gave me the excuse I wanted to decide to cracking coconut rice, as soon as and for all. 30+ assessments later, I’m so completely satisfied to say my staff and I’ve cracked the key code.

And each since then, I’ve by no means seemed again. Fluffy coconut rice each. single. time WITHOUT FAIL!

The trick to fuss-free fluffy coconut rice is to bake it fairly than prepare dinner it on the range. The coconut rice comes out completely fluffy each time, and no scorched pot!

Methods to make good coconut rice

1. Rinse the rice – this can be a should to take away extra starch. I don’t do that when cooking regular white rice. It’s important for coconut rice as a result of coconut milk is thicker than water so it might make the rice a gluey mess. Simply rinse the rice till the water is fairly clear. It would by no means be 100% clear.

2. Soak rice for 1 hour – this basically provides the rice grains a little bit of a head begin within the water absorption part. That is vital to make sure the rice cooks via evenly as a result of coconut milk is thicker than water which makes it more durable for the rice grains to soak up the liquid.

3. Can’t simply use coconut milk – it’s simply too thick, the rice can’t take up it correctly. It must be diluted with some water. I discover the proper flavour / rice texture is achieved through the use of 1 can (400ml/14oz) coconut milk with 1 cup of water (simply over 2 1/2 cups) for two cups of rice.

4. Convey coconut milk and water to boil first – That is fairly key as properly! We have to warmth the liquid earlier than including into the rice in a baking pan to get the cooking course of began as quickly because the rice is within the oven.

   In case you simply pour chilly water and room temperature coconut milk over the rice, it takes 10 to fifteen minutes for the liquid to warmth up within the oven throughout which period the rice is simply wallowing in lukewarm liquids which causes it to bloat and prepare dinner inconsistently.

5. Bake, lined with foil, for 40 minutes at 200°C/400°F (180°C fan). By masking the rice, we’re basically making steam rice identical to you do on the range. Besides, we don’t to fret about scorching the bottom of the pot and the warmth distributes way more evenly via the rice so it cooks via evenly!

6. Relaxation quarter-hour – Take the pan out of the oven and relaxation, lined in foil, for quarter-hour. This step is crucial so don’t skip it or shortcut the resting time. Throughout the resting time, the rice will end cooking via evenly and the wetness on the floor of the rice grains can be absorbed, leaving the rice fluffy.

And that, my buddies, is the key to fluffy coconut rice.

It’s loads of phrases. However don’t fear, really cooking it’s tremendous duper easy. Simply pop it within the oven and depart it to do its factor!

Methods to rinse rice

I discover it best to rinse rice in a bowl. Simply pour the rice in a bowl and fill with water, then swish it round. Drain (simply pour the water out greatest you possibly can, no want to make use of a colander), then fill with water once more and repeat 4 to five instances till the water is fairly clear.

The water won’t ever be utterly clear! My rule of thumb is 4 to five refills of the bowl.

BONUS coconut milk powder possibility: There’s one other method to make fluffy coconut rice on the range utilizing coconut milk powder. The end result will not be fairly as fluffy as utilizing the oven and the coconut flavour will not be fairly as intense. But it surely’s nonetheless excellent, a lot better than stove-top utilizing coconut milk, and possibility for these instances once you don’t have an oven.

I’ve popped that further recipe beneath the coconut milk recipe (ie scroll to backside of put up). It’s an additional as a result of coconut milk powder isn’t as frequent as coconut milk. Whereas I all the time have coconut milk available, I don’t normally have powder!

To get a real Asian restaurant coconut rice, the key is so as to add pandan leaves. In case you can’t discover pandan leaves, kaffir limes leaves additionally add the same perfume.

That is what pandan leaves appears like. It’s offered at some Harris Farms in Australia, in addition to Asian shops.

To arrange them to be used, simply knot them – this breaks the leaves, releasing the flavour so it infuses into the rice.

Coconut rice is a rice dish that’s utilized in cuisines resembling Caribbean, Tropical (Hawaiian!) in addition to South East Asian meals resembling Thai and Malaysian meals.

However don’t let “guidelines” limit you. Use it as you want – and I promise you, it’s so delish, you possibly can even eat it plain, straight out of the pot!

Hope you take pleasure in!

Coconut Rice (fluffy, not gluey!) Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 192 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups jasmine rice (Note 1)
• 400 ml / 14 oz coconut milk , full fat or light (Note 2)
• 1 cup water
• 5 tsp white sugar (Note 3)
• 1/2 tsp cooking / kosher salt
• 1 pandan leaves , knotted
• 2 kaffir lime leaves , crushed in hand
• 1 tbsp desiccated coconut , toasted, to garnish
• 1 cup jasmine rice (or long grain) (see notes)
• 1 1/2 cups water
• 1 packet coconut milk powder (1.75 oz / 50 g) (see notes)
• 2 kaffir lime leaves , crumpled in your hand OR 3 pandam leaves, knotted – OPTIONAL, for Asian restaurant style
• 1/2 tsp salt
• 3/4 tsp sugar
• 1 tbsp desiccated coconut , toasted, to garnish (optional)

Instructions

1. Rinse rice in water until the water runs pretty clear. (Note 1) 
2. Soak & drain – Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.
3. Preheat oven to 200°C / 400°F (180°C fan).
4. Rice in pan – Place the rice in a 20cm / 8" square pan (metal or ceramic). Add pandam or kaffir, if using.
5. Heat coconut milk – Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.
6. Bake 40 minutes – Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.
7. Rest 15 minutes – Remove the pan from the oven. Take a quick peek to ensure the liquid has been absorbed (tilt pan to check). There will be coconut cream on the surface – that's normal. Rest rice, covered, for 15 minutes. Do not shortcut this!
8. Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!
9. Combine all ingredients in a saucepan over high heat. Place lid on.
10. When it comes to the boil (watch it, you don’t want it to boil over), turn down the heat to low / medium low so it is simmering gently.
11. Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.
12. Remove from heat and rest for 5 to 10 minutes.
13. Fluff with fork. Garnish with toasted coconut, if using, then serve.

Notes

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 rice. For long grain, basmati, medium and short grain rice, add an extra 1/4 cup of water. This recipe is not suitable for risotto or paella rice, or brown rice.
2. Coconut milk – Please use full fat coconut milk so this actually tastes of coconut! The higher then coconut % (check ingredients) the better the coconut flavour. I use Ayam (89%, this is high). Cheap brands can be as low as 30% (the rest is water!).
3. Sugar – some restaurants make the coconut rice a touch sweet with the addition of sugar. Also, higher quality coconut milk is sweeter and richer than cheaper ones. So this is optional. It doesn’t make the rice super sweet, it just adds a subtle touch of sweetness. I almost always include it.