baked coconut rice

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.

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!

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

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

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Baked Coconut Rice

Servings

5

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 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

Directions

  • 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).
 

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