Easy Coconut Rice (Air Fryer or Oven)
Fluffy coconut rice in the oven or the air fryer! This tasty rice side dish is wonderful with so many recipes and delicious enough on its own. Use this easy method to transform jasmine rice to fluffy perfection with coconut milk, pandan or lime leaves, and a buttery finish.
Servings: 4
Calories: 582kcal
Ingredients
- ½ tbsp unsalted butter or coconut oil, to grease the pan
- 2 cups (375g) jasmine rice
- 14 oz (400ml) coconut milk , full fat
- 1 cup (250ml) water
- 1 tbsp white sugar
- ½ tsp sea salt
- 2 pandan leaves , tied in a knot or 2 lime leaves
- 1 tbsp unsalted butter , cubed or use melted coconut oil
- salt , to taste
Optional garnishes
- toasted coconut flakes or dessicated coconut
- lime juice and zest
- cilantro (coriander)
Instructions
- Preheat the oven or air fryer to 400°F (200°C). Grease an 8-inch metal square pan with butter or coconut oil and prep two sheets of foil to cover it with.½ tbsp unsalted butter
- Rinse the jasmine rice thoroughly to remove some of the excess starch. Place in a bowl and cover with cold water. Stir with your hands until the water turns cloudy. Drain and repeat a couple of times or until the water runs clear. Drain thoroughly in a fine mesh strainer.2 cups (375g) jasmine rice
- Empty the can of coconut milk in a saucepan. add water, sugar and salt and bring to a boil, stirring to dissolve the sugar.14 oz (400ml) coconut milk, 1 cup (250ml) water, 1 tbsp white sugar, ½ tsp sea salt
- Pour the heated coconut milk into the prepared pan and add the rice. Stir briefly then top with knotted pandan leaves (or lime leaves) and cubed butter.2 pandan leaves, 1 tbsp unsalted butter
- Cover the pan tightly with the foil and place in the oven or the air fryer basket.
- Bake for 35-40 minutes then rest the pan for 10 minutes before removing the foil.
- Discard the pandan or lime leaves. Fluff up the rice with a fork and have a taste to see if you need to adjust the seasoning.salt
- Serve garnished with a little lime zest and chopped cilantro or a scattering of toasted coconut flakes.toasted coconut flakes or dessicated coconut, lime juice and zest, cilantro
Video
Notes
- Make-ahead: Cook, cool quickly, then cover and refrigerate up to 3 days.
- Reheat: Sprinkle 1–2 tbsp water or coconut milk per cup rice, cover and warm in microwave until piping hot; fluff and serve.
Nutrition
Calories: 582kcal | Carbohydrates: 80g | Protein: 9g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 309mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg
