Oven-Baked Fluffy Coconut Rice (Restaurant Style)
Extra fluffy coconut rice baked in the oven, with no sticky coconut milk residue. Each grain stays clean and separate, just like at your favorite Asian restaurant.
- Prep5 min
- Cook40 min
- Total17 min
- DifficultyEasy
- Servings4
This coconut rice is a game-changer: baking it in the oven instead of the stovetop ensures perfectly even cooking without any burnt bits or sticky residue. The result is light, fluffy grains with a delicate coconut flavor.
For an authentic Asian-restaurant touch, add pandan or kaffir lime leaves while baking. A final sprinkle of toasted coconut adds a lovely crunch. Serve alongside tropical, Caribbean, Indian, or Asian dishes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- Soak the rice in fresh water for 1 hour, then drain in a colander and let it sit for 5 minutes to remove excess moisture.
- Preheat your oven to 400°F / 400°F.
- Place the drained rice in a 20cm / 8-inch square baking dish (metal or ceramic). If using, add the knotted pandan leaves or crushed kaffir lime leaves.
- In a small saucepan, combine the coconut milk, water, sugar, and salt. Bring to a boil over high heat, stirring to dissolve the sugar.
- Working quickly to keep the heat, pour the hot coconut milk mixture over the rice. Stir gently to spread the rice evenly. Cover the dish tightly with aluminum foil.
- Bake for 40 minutes. Remove from the oven and check that the liquid has been absorbed (tilt the dish to see). A layer of coconut cream on top is normal.
- Let the rice rest, still covered, for 15 minutes. Do not skip this step.
- Fluff the rice with a rubber spatula. Garnish with toasted coconut if desired, and serve immediately.
💡 Tips
- For a more intense coconut flavor, use full-fat coconut milk.
- If you don't have pandan or kaffir lime leaves, the rice will still be delicious.
- Do not skip the resting time; it allows the rice to finish steaming and become fluffy.
Inspired by a recipe from RecipeTin Eats