This coconut rice is a variation of my Easy Baked Rice, with a few additions that really set it apart. The method involves baking the rice with the perfect amount of water and a few key seasonings, resulting in fluffy, beautifully seasoned rice every time. Here I up the flavor and richness by adding coconut milk, sliced garlic, and hot chilies (but you could also use red pepper flakes). This recipe yields those same perfectly fluffy grains of rice, but with a luscious texture and aroma from the coconut milk and a fresh kick from the garlic and chili. A wonderful upgrade to a true staple in my kitchen!
COCONUT RICE AROUND THE WORLD
Coconut rice has been an important dish around the world for centuries with different variations from southeast Asia, India, Latin America, Africa, and the Caribbean. Some of these iterations go the extra mile and include coconut flesh, but this go round, we are only using canned coconut milk making this recipe low effort/high reward. It lends the rice a decadent, creamy texture, with its fat content helping to create a delicious, lightly golden crust on the bottom of the rice. (That’s my favorite part!) This version has a subtle, sweet coconut flavor all throughout that is balanced perfectly by a touch of garlic and some heat from fresh chilis. This flavor combination is hard to beat, and pays homage to many of the cultures who originated this idea.
DON’T FORGET TO RINSE YOUR RICE!
The first step for this coconut rice (and a crucial one!) is to rinse the rice thoroughly. One of my favorite methods involves placing the rice in a fine mesh strainer before rinsing. Hold the strainer under running water and use your other hand to move the rice around. Try and keep moving it around and rinsing until the water is noticeably clearer. You may not get the water to run fully clear, but do your best. The rice will be better because of it. In regards to the rice variety, I really prefer a fragrant jasmine, but you could use long grain white basmati as well.
BAKE, COVER, AND VOILÀ! COCONUT RICE IS SERVED.
Once the rice is rinsed, you simply add coconut milk, water, rice vinegar, sliced garlic and chilies, and salt and bake for 40 minutes. Heads up! This coconut rice recipe bakes best alone in the oven. Test the rice at 40 minutes checking its doneness. (Every oven is different!) If it needs a little more time, simply pop it back in for about 5 minutes. Once the rice is tender, fluff it with a fork, crack the lid, and let it steam until you’re ready to enjoy. And there you go, easy coconut rice! Please note, letting the rice rest with a cracked lid truly improves the texture so don’t be impatient!
If you do make this delicious coconut rice, please leave a comment and a rating below. This helps the blog greatly! And if you share it on social media please tag me, I love to see it! I can’t wait to hear what you all think of this recipe. Happy cooking, y’all!
–Timothy
2 cups white jasmine rice (400 g) Prepare the oven and rinse the rice: Place a rack in the center of the oven and preheat to 450° F (220°C). Place a fine-mesh strainer within a baking dish. Add the rice to the strainer and fill the baking dish with water. Using your fingers, agitate the rice for about 30 seconds to help release the starch. Drain and repeat this process about 4-5 times or until the water starts to look somewhat clear. Note: It does not need to run completely clear. Pour out the water and transfer the rice from the strainer into the baking dish. You could also use long grain white rice or basmati.
Ingredients
1 (13.5 oz) can full-fat coconut milk, melted if hard (400 mL)
½ cup water (118 mL)
1 tablespoon rice vinegar
2 fat garlic cloves, thinly sliced
1-2 hot chili peppers, thinly sliced or ¼ teaspoon red pepper flakes
1 teaspoon fine sea saltInstructions
Add the ingredients and bake the rice: Once the rice is all rinsed, add the coconut milk, water, rice vinegar, sliced garlic, chili peppers or red pepper flakes, and salt. Mix well and place the lid tightly over top (or you can double wrap with foil). Bake for 40 minutes and give it a taste. If the rice is still al dente, place back in the oven for an additional 5-10 minutes. Remove from the oven, fluff with a fork, and crack the lid over top. Set aside to cool for 10 minutes. After 10 minutes, it’s ready to enjoy! If you’re not ready, fully cover it and it will stay warm for about 30 minutes!notes
2 comments
Oh I love coconut rice. I make it pretty much the same but instead of the garlic / pepper route, I add chopped mango. Makes it feel like very tropical. Try it some time!
That sounds lovely!! I will!