Ingredients
Method
- Rinse rice in water until the water runs pretty clear. About 4 times. Drain rice then soak in fresh water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.
- Preheat the oven to 400℉ (200℃). Place the rice in an 8"x8" square pan or a slightly larger baking dish if adding cooked, chopped meat. You can use either a metal or ceramic dish. Add the cooked, chopped meat if desired at this step.
- Heat coconut milk, water sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.
- Quickly pour the hot liquid over the rice and stir to spread the rice evenly. Cover with foil and bake in the oven for 40 minutes.
- Remove the pan from the oven and check that the liquid has been absorbed by tilting the pan slightly. It's normal to see coconut cream on the surface. Let the rice rest, covered, for 15 minutes—do not shortcut this step!
- Fluff the rice with a fork, garnish with toasted coconut if desired, and serve. Enjoy the perfectly cooked, flavorful coconut rice!
Notes
***Note:** If you can find it, popcorn rice from Louisiana has a unique, aromatic flavor reminiscent of popcorn, though it doesn't actually pop. This variety is known for its nutty taste and can be purchased at specialty grocery stores, local Louisiana markets, or online retailers like Amazon and Walmart. Otherwise, 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.
- Rinsing Rice: Essential to prevent the rich coconut milk from making the rice gluey. This recipe is not suitable for risotto, paella, or brown rice.
- Coconut Milk: Use full-fat coconut milk for a pronounced coconut flavor. The higher the coconut percentage, the better the taste.
- Adding Sugar: The best coconut rice has a subtle sweetness. Higher quality coconut milk is naturally sweeter and richer, making sugar optional but recommended. It enhances the flavor without making the rice overly sweet.