Coconut Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Don’t use rice that is old or too dry as it will need more water to cook in.


  • 450 g (1lb) long-grain rice
  • 725 ml ( pints) thin coconut milk
  • 1 teaspoon salt


Wash the rice thoroughly until the water runs clear. Put the rice in a heavy pan and add the coconut milk and salt. Bring to the boil, stirring. Reduce the heat and simmer gently for 12 minutes, covered with a tight-fitting lid. Remove from the heat and stand covered with the lid for a further 10 minutes. It will finish cooking in its own steam. Fluff up with a fork or chopsticks.