Coconut rice made in the oven or air fryer—an easy, hands-off method to bake jasmine rice to fluffy perfection with coconut milk, aromatic pandan or lime leaves, and a buttery finish. It’s an ideal side for curries, stir-fries and tropical dishes.
I have a serious soft spot for coconut rice—its fragrant, subtly sweet flavor is incredibly comforting. I used to order it every time we ate Thai food and now I make it at home regularly. The secret to perfectly textured coconut rice is baking, not boiling.
All you need are a few pantry staples: jasmine rice, good-quality full-fat coconut milk, a touch of sugar and salt, pandan or lime leaves for fragrance, and a bit of butter or coconut oil to finish. The result is rice that’s fluffy and fragrant, not sticky.
The technique is simple and reliable: rinse the rice, measure the liquid, heat the coconut milk mixture, combine in a greased pan, cover tightly and let steam do the rest. Finish with lime zest, toasted coconut and fresh herbs if you like.
Here’s What You’ll Need
These simple ingredients create restaurant-quality coconut rice at home.
- Jasmine rice – tender and naturally perfumed.
- Coconut milk – use full-fat canned coconut milk for the best flavor and creaminess.
- Sugar and salt – a little sugar brightens the coconut flavor; salt seasons from within.
- Pandan leaves – aromatic leaves that impart a subtle vanilla-jasmine scent. Frozen pandan is often available at Asian grocers.
- Lime leaves – (kaffir/makrut) a good substitute when pandan isn’t available; dried versions are widely sold.
- Butter or coconut oil – keeps the rice glossy and helps separate the grains.
- Optional garnishes: toasted coconut flakes, lime zest or juice, and chopped cilantro.
How to Make Coconut Rice
- Preheat the oven or air fryer to 400°F (200°C). Grease an 8-inch metal square pan with butter or coconut oil and prepare two sheets of foil to seal the pan.
- Rinse the jasmine rice well to remove excess surface starch: place the rice in a bowl, cover with cold water, stir with your hands until the water is cloudy, drain and repeat until the water runs clear. Drain thoroughly in a fine-mesh strainer.
- Pour the coconut milk into a saucepan, add the water, sugar and salt, and bring just to a boil, stirring so the sugar dissolves.
- Pour the warmed coconut milk mixture into the prepared pan, add the rinsed rice and stir briefly to distribute. Top with knotted pandan or lime leaves and scatter the cubed butter over the rice.
- Cover the pan tightly with foil and bake in the oven or place in the air fryer basket.
- Bake for 35–40 minutes, then remove from the oven and let the pan rest, still covered, for 10 minutes before opening the foil.
- Discard the pandan or lime leaves, fluff the rice gently with a fork, taste and adjust seasoning if needed, then serve with lime zest, toasted coconut flakes and chopped cilantro if desired.
Serving suggestions
Coconut rice appears in many cuisines around the world and pairs well with a wide range of mains. Try these pairings:
- Meat: rich curries or braises complement the sweetness of coconut rice.
- Chicken: coconut lime or coconut curry chicken dishes work especially well.
- Seafood: coconut shrimp, grilled or sauced fish and spicy prawn dishes are excellent matches.
- Vegan and vegetarian: vegetable curries, lentil dishes or roasted squash are satisfying companions.
Leftovers and Storage
- Make-ahead: Cook the rice, cool it quickly, then cover and refrigerate for up to 3 days.
- Reheat: Sprinkle 1–2 tablespoons of water or coconut milk per cup of rice, cover and heat in the microwave until piping hot; fluff before serving.
Have you tried this coconut rice? If you make it, garnish with lime zest, toasted coconut and cilantro to elevate the flavors.
Easy Coconut Rice (Air Fryer or Oven)
Ingredients
- ½ tbsp unsalted butter or coconut oil, to grease the pan
- 2 cups (375g) jasmine rice
- 14 oz (400ml) full-fat coconut milk
- 1 cup (250ml) water
- 1 tbsp white sugar (optional)
- ½ tsp sea salt
- 2 pandan leaves, knotted, or 2 lime (kaffir) leaves
- 1 tbsp unsalted butter, cubed (or use melted coconut oil)
- Salt, to taste
Optional garnishes
- Toasted coconut flakes or desiccated coconut
- Lime juice and zest
- Cilantro (coriander)
Instructions
- Preheat the oven or air fryer to 400°F (200°C). Grease an 8-inch square metal pan with butter or coconut oil and prepare two sheets of foil to seal it.
- Rinse the jasmine rice in cold water until the water runs clear, then drain thoroughly in a fine mesh strainer.
- Combine the coconut milk, water, sugar and salt in a saucepan and bring just to a boil, stirring to dissolve the sugar.
- Pour the heated coconut mixture into the prepared pan, add the rice, stir briefly, then top with knotted pandan or lime leaves and scatter the cubed butter over the rice.
- Cover the pan tightly with foil and bake in the oven or place in the air fryer basket for 35–40 minutes.
- Remove the pan and let it rest, still covered, for 10 minutes. Discard the pandan or lime leaves, fluff the rice with a fork and adjust seasoning if needed.
- Serve garnished with lime zest, toasted coconut flakes and chopped cilantro.
Notes
- Make-ahead: Cool cooked rice quickly, then cover and refrigerate up to 3 days.
- Reheat: Add 1–2 tbsp water or coconut milk per cup of rice, cover and heat until piping hot; fluff before serving.
Nutrition
Calories: 582 kcal | Carbohydrates: 80 g | Protein: 9 g | Fat: 26 g
Nutritional information is approximate and will vary by ingredients and serving size.