Coconut Rice: Fragrant and Fluffy Jasmine Rice
Fragrant jasmine rice baked with full fat coconut milk and optional pandan for evenly cooked, separate grains. A versatile Southeast Asian-style side for curries, grilled fish and slow cooked meat dishes.
Ingredients
- 320 g jasmine rice
- 400 ml full fat coconut milk shaken or stirred before measuring
- 150 ml water
- 1 teaspoon fine salt
- 1 teaspoon caster sugar optional
- 2 pandan leaves tied in knots, or 3 makrut lime leaves, lightly crushed, optional
- 1 tablespoon desiccated coconut toasted, to garnish, optional
Instructions
- Put the jasmine rice in a bowl and cover it with cool water. Move the grains gently with your fingers, drain and repeat four or five times, until the water is much less cloudy.
- Cover the rinsed rice with fresh cool water and soak for 30 minutes. Drain in a fine sieve for 5 minutes. Meanwhile, preheat the oven to 190°C conventional, 170°C fan or gas mark 5.
- Combine the coconut milk, 150ml water, salt and optional sugar in a saucepan. Heat over a medium heat, stirring, until the mixture just reaches a simmer. Do not boil it vigorously.
- Spread the drained rice in a 2 litre ovenproof casserole or 20cm square baking dish. Add the pandan or makrut lime leaves, if using. Pour over the hot coconut mixture, stir once to level the rice and cover immediately with a close fitting lid or firmly sealed foil.
- Bake for 40 minutes without uncovering. Carefully tilt the dish to check that the liquid has been absorbed and taste a grain. If liquid remains, cover and bake for another 5 minutes.
- Remove the dish from the oven and rest the rice, still covered, for 15 minutes.
- Remove the aromatic leaves. Fluff the rice gently with a fork or flexible spatula, scatter over the toasted coconut if using and serve hot.
Notes
- Rinsing and soaking are included in the method because coconut milk makes excess surface starch more noticeable.
- If the coconut milk is very thick, whisk it with the measured water before heating.
- Pandan gives a soft, sweet fragrance. Makrut lime leaves give a brighter citrus aroma, so use one or the other rather than both.
- The teaspoon of sugar is optional. It should soften the savoury flavours without turning the rice into a sweet dish.
- Keep the baking dish tightly covered during cooking and resting so the measured steam is not lost.
Nutrition
Calories: 492kcalCarbohydrates: 68gProtein: 8gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 600mgPotassium: 309mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 41mgIron: 4mg
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