Restaurant style coconut rice (fluffy, not gluey) from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Thai green curry; Thai chicken satay with peanut sauce; Sesame crusted tofu steaks; Thai basil chicken; Chickpea curry with potato (Chana aloo curry); Vegetable curry; Beef rendang; Pineapple coconut Hawaiian chicken skewers; Thai turmeric chicken (Gai yang khamin); Grilled marinated Thai chicken (Gai yang); Jamaican jerk chicken drumsticks with Caribbean rice with peas/beans; Jerk fish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak rice in water 1 hour. Can substitute kaffir lime leaves for pandan leaves. See recipe for a variation using coconut milk powder.

  • foodie4fun on June 15, 2025

    This is currently my go to for coconut rice. Make sure you give yourself at least two hours. One hour of soaking and 45mins or so of cooking plus rest.

  • KarinaFrancis on June 08, 2024

    I made the dried coconut milk version and it turned out beautifully. Goes perfectly with her rendang

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