Coconut rice is the foundation starch of Malaysian, Indonesian, Thai, and Filipino cooking. It is served alongside rendang, laksa, satay, and adobo throughout Southeast Asia. The technique is identical to plain steamed rice except the water is replaced partially with coconut milk, producing rice that is slightly sticky, richly flavoured, and fragrant.
The pandan leaf is optional but transformative — it adds a sweet, vanilla-like floral note that defines nasi lemak and much of Southeast Asian rice cooking. If unavailable, the coconut milk alone still produces excellent results.
Coconut Rice Recipe
Ingredients
- 400g (2 cups) jasmine rice
- 400ml (1 can) full-fat coconut milk
- 200ml (¾ cup) water
- 1 tsp sea salt
- 2 pandan leaves, tied in a knot (optional but recommended)
Method
- Rinse the jasmine rice in cold water until the water runs clear — this removes excess surface starch that would make the rice clump.
- Combine the rinsed rice, coconut milk, water, salt, and pandan leaves in a medium saucepan.
- Bring to a boil over medium-high heat, stirring once to prevent sticking at the bottom.
- As soon as it boils, reduce heat to the absolute lowest setting. Cover tightly.
- Cook for 15-18 minutes without lifting the lid.
- Remove from heat. Keep covered and rest for 5 minutes.
- Remove the pandan leaves. Fluff with a fork and serve.
Is coconut rice seed oil free?
Yes. Full-fat coconut milk contains only coconut extract and water. It is a fruit product with no seed oils.
What is pandan?
The leaves of the pandan plant (screw pine), used as a flavouring throughout Southeast Asia. The flavour is floral, slightly sweet, and often compared to vanilla. Available fresh or frozen at Asian grocery stores.
What should coconut rice taste like?
Subtly coconut-flavoured and slightly richer than plain rice. It should not taste aggressively of coconut — the coconut is background flavour, not the main event.
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