Coconut Rice

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is a very popular way of cooking rice throughout tropical Asia, not quite a celebration dish but certainly a little bit special; it deserves to be made with the best rice you can get.


  • 450 g/1 lb/2 cups long grain rice, preferably Basmati or Thai Fragrant or similar, soaked for 1 hour, washed and drained
  • 2 tbsp olive oil or clarified butter
  • 680 ml/24 fl oz/3 cups coconut milk
  • 1 tsp salt
  • 1 pandanus leaf or bay leaf


In a saucepan, stir-fry the rice in the butter or oil for 3 minutes. Add the coconut milk, salt, and the pandanus or bay leaf. Bring to the boil and cook until the rice has absorbed all the liquid.

Then lower the heat, cover the pan tightly, and cook for a further 10–12 minutes undisturbed. Alternatively, the rice can be ‘finished’ by steaming in a rice steamer, or by cooking in the oven or in a microwave (see plain cooked rice). Discard the leaf, and serve hot.

Street food in Indonesia