Toasted coconut rice

Toasted coconut rice

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(6 ratings)

Prep: 10 mins Cook: 5 mins plus steaming


Serves 8
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal457
  • fat13g
  • saturates9g
  • carbs76g
  • sugars1g
  • fibre3g
  • protein8g
  • salt0.6g


  • 750g Thai fragrant rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 100ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 lime leaves, torn
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 100g desiccated coconut, toasted, in a dry pan until golden


  1. Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.

  2. Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.

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Comments, questions and tips

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14th May, 2015
Delicious and so easy to make. I had never made steamed rice before but the recipe is foolproof so everything came out perfect. The one thing to mention is that the amount of desiccated coconut is a lot, so we still have some left over. Served it with the Bahia-style Moqueca prawn stew from this same site. Great combo.
11th Mar, 2014
This was very easy and incredibly tasty. I used 100ml of coconut milk from a tin and stirred the rest into a curry with a bit of stock to make up the 400ml of liquid required in the curry recipe. I normally use a rice cooker, but this method to cook rice was so easy, I may use it in future. I used frozen lime leaves, which I bought at an Asian shop, and I always get Thai fragrant (pandan) rice from Asian shops as well, because the flavour seems better than what you get in the supermarket. My partner gave this dish an exceptional 4 stars, which makes it nearly perfect, since he just doesn't give out 5 stars because he believes there's always something that could be improved.
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