Baked Coconut Rice
Fluffy, lightly sweet, and made with just four simple ingredients - this baked coconut rice is the easiest rice you will ever make. No stovetop babysitting. No burned bottoms. Just reliably fluffy rice every single time. Naturally dairy free, gluten free, vegan, and low FODMAP.
Servings: 8 Servings
Ingredients
- 2 cups long grain white rice
- 15 ounces can full-fat unsweetened coconut milk shaken (Note 1)
- Water - enough to bring the total liquid coconut milk plus water to 4 cups
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Combine the coconut milk and water in a saucepan. Bring to a full, rolling boil.
- Grease a 9x13-inch baking dish with nonstick cooking spray. Add the rice in an even layer.
- Pour the boiling liquid over the rice and stir. Cover tightly with aluminum foil, pressing the edges down to seal completely.
- Bake for 40 minutes or until liquid is absorbed and rice is tender.
- Remove from the oven. Keep the foil on and rest for 5 minutes.
- Remove the foil, fluff gently with a fork or rice paddle, and serve immediately.
Notes
Note 1: Make sure to use canned unsweetened coconut milk. Shake before opening to combine the coconut cream and milk together.
- The liquid must be at a full, rolling boil before going over the rice. Big, active bubbles across the whole surface - not just around the edges.
- Seal the foil tightly. Any escaping steam means uneven rice.
- Do not lift the foil during baking or the 5-minute rest.
- Leftovers keep in the refrigerator for up to 4 days. Reheat with a splash of water or coconut milk.
- To freeze: cool completely, store in a freezer-friendly container for up to 3 months. Defrost overnight before reheating.
Nutrition Information
Serving: 1 ServingCalories: 274kcalCarbohydrates: 38gProtein: 4gFat: 11gSugar: 1g
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