Baked Coconut Rice

We cannot get enough of this rice! Not only does it taste delicious, but we also find the baking method foolproof, achieving fluffy baked rice every time.

  • 1 tin (400ml) coconut cream
  • 300ml water
  • 1 ½ cups rice (rinsed until water runs clear)
  • 2 Tbsp desiccated coconut
  1. Bring the coconut cream and water to a boil.
  2. Add the rice and desiccated coconut to an oven-proof dish and pour over the boiling coconut cream and water.
  3. Cover with tinfoil and cook for 25 minutes until all the liquid has been absorbed. Then remove the tin foil and grill for a couple of minutes, or until golden.


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