Baked Coconut Rice

This easy baked coconut rice recipe is simple and delicious. No need to babysit a pot of rice, just bake it for perfect rice every time!

Anyone who knows me knows I hate coconut. I don’t like the smell of it and I detest the texture of shredded coconut. But coconut milk is the exception for me. I love the flavour and curries, drinks, and even desserts made with coconut milk are among my favourite things to have! Weird, right?

Coconut rice is up there with my favourites! It’s deliciously creamy and makes a lovely side dish! Perfect with thai curries, barbecued meats and pretty much anything, really!

I used to make coconut rice over the stove which required babysitting to make sure there was enough liquid in the pot. It sometimes came out beautifully, and other times was too mushy for my liking.

baked coconut rice

For years, I have been baking my regular rice in the oven and so I decided I would give coconut rice a try in the oven and see if it worked out. I am happy to report that it does, and that I will be making it this way from here on out!

Zero babysitting required. I just set it everything in a baking dish, cover it with foil and let the oven do the work. When its done, the coconut cream will have settled on the top of the rice, but a quick fluff with a fork and it is well blended and perfect! No mushy rice here! Just perfect coconut rice!

Why you should be baking your rice

I know, I know. Baked rice is not the typical cooking method for rice. Most people I know cook it stovetop and while this may work for many, I personally have always found this method hit and miss. Baking for me is the most consistent method and has the best results for a number of reasons.

  • Perfect results every single time.
  • It is hands off. Set the timer and let the oven do the work while you are free to do other things.
  • Fluffy rice every time- no mushiness here.

How to prevent mushy rice

There is nothing worse than mushy rice, in my opinion. That is why I love this baked method. It produces perfect rice that isn’t mushy. This basically comes down to three things:

  • well-rinsed rice
  • the correct amount of cooking liquid
  • letting is stand and then fluffing it with a fork

First and foremost, before you even begin cooking rice, its important to rinse the rice well and remove all the excess starch form it. I place the rice a sieve and run it under water until the water runs clear. When the water is clear, you know you have moved all the excess starches. This is step 1 in preventing that dreaded mushiness.

Next, you need to cook the rice in the correct amount of liquid. The liquid measurements in the recipe card work perfectly for long grain rice, such as basmati or jasmine rice. It will work with most white rice varieties. Don’t add more and stick to the cooking times for best results

Finally, once the rice bakes, let it stand, covered for a few minutes. Then, fluff it with a fork and you are done! Fluffy rice without any mush!

Baked Coconut Rice

How to make Baked Coconut Rice

This recipe for baked coconut rice is super easy to do! To make it, you will need:

  • 1 1/4 cup long grain rice, rinsed
  • 1 can (1 1/2 cups) coconut milk
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
baked coconut rice

To start, I preheat the oven to 375F. I then boil the coconut milk and water and pour it into your baking dish. It’s important that the milk and water are hot or the dish won’t turn out.

To the baking dish, I add the the rice, oil and salt and stir to combine everything. I cover it with foil tightly to prevent steam from escaping and bake it in the oven for 25 minutes.

When its done, I remove it from oven and let rest with the foil still on for 5 minutes. Once the foil is removed, I fluff it with a fork before serving. (The coconut cream will settled on the top of the rice when it bakes but it will blend in when you fluff the rice with a fork).

That’s it!

I hope you enjoy this recipe! Bon appetit!

-Cathy

forkful of baked coconut rice

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Baked Coconut Rice

Baked Coconut Rice

Herbs and Flour
This easy baked coconut rice recipe is simple and delicious. No need to babysit a pot of rice, just bake it for perfect rice every time!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Sides
Cuisine Asian
Servings 5 servings
Calories 352 kcal

Ingredients
  

  • 1 1/4 cup long grain rice rinsed until water runs clear
  • 1 1/2 cups coconut milk (1 can)
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 375F.
  • Boil the coconut milk and water and pour it into your baking dish. Add the rice, oil and salt and stir to combine everything. Cover it with foil tightly to prevent steam from escaping and bake in the oven for 25 minutes.
  • Remove from oven and let rest with foil on for 5 minutes. Remove the foil and fluff with a fork before serving. (The coconut cream will settled on the top of the rice when it bakes but it will blend in when you fluff the rice with a fork).

Nutrition

Calories: 352kcalCarbohydrates: 39gProtein: 5gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 245mgPotassium: 202mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 26mgIron: 3mg
Keyword baked rice, coconut, coconut milk, rice
Tried this recipe?Let us know how it was!

6 Comments

  1. This sounds great! Do you have to grease the dish at all? I have a small dutch oven that I want to make it in, instead of using one pot to boil and a dish to bake. Thanks!!

    • Herbs & Flour

      No need to grease the dish! I use a glass or ceramic dish to cook mine and have never had any issues with sticking. 🙂

  2. Michele Milks

    can i make in double or triple batch for a crowd?

  3. Can I use basmati rice for this recipe?

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