This easy coconut rice recipe will help you to make perfectly fluffy, light, fragrant Thai-inspired coconut rice every single time. It's made in under 30 minutes and is gluten-free, dairy-free, and vegan!
Rinse the rice by adding it and some water to a large bowl. Rub the rice between your fingers. Dain and repeat 3-4 times until the water runs "almost clear". The discarded water can be used to water plants.Alternatively, rinse the rice in a sieve under running water until it runs clear. However, this method uses a lot of water
Add the coconut oil to a medium saucepan and allow it to melt over medium heat. Add the rice and saute lightly for a minute or two. You're not trying to "cook" the rice or "brown" it, but the heat will lightly toast it to add extra flavor.
In the same saucepan, add the coconut milk and salt (and optionally the knotted pandan leaves/kaffir lime leaves). Mix lightly and then place the lid on the pot. If using canned coconut milk, then add the milk along with water.
Bring to a boil over high heat, stir once, and then quickly reduce the heat. Allow to simmer with the lid on until the coconut milk has (almost) fully absorbed. This usually takes around 15 minutes but may vary depending on your pot and heat level.
Remove the pan from the heat and leave it covered to steam for a further 10 minutes. I like to add a kitchen towel between the lid and rice while steaming. It will capture the condensation to stop it from gathering on the lid and then falling back down onto the top of the rice.
Fluff the rice. Use a fork to fluff up the rice and add any further seasonings - salt, pepper, lime juice, or even a little sugar. Top with herbs like green onions or cilantro, if preferred, and serve immediately.
Storage Information
Any leftovers will keep fresh in an airtight container in the refrigerator for 3-5 days. You can also freeze them for up to three months.When thawing and re-heating you may need to add a little extra water or coconut milk back to the rice.
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Notes
If using canned coconut milk, this ratio works best: 1 can (the whole can not just the cream) + around 1/3 cup of water to 1.5 cups of rice. Also, you may end up with a thin layer of cream "scum" on top of the rice once cooked. This can be stirred into the rice. I haven't had the same issue with homemade coconut milk.
Don't skip the final steaming time, as this really helps to achieve the perfect texture.
Use a pan with a tight-fitting lid, to properly steam the rice.