Restaurant Style Coconut Rice (Coconut Milk Powder)

Ingredients

• 1 cup jasmine rice (or long grain) (see notes)
• 1 1/2 cups water
• 1 packet coconut milk powder (1.75 oz / 50 g) (see notes)
• 2 makrut lime leaves , crumpled in your hand OR 3 pandan leaves, knotted
• 1/2 tsp salt
• 3/4 tsp sugar
• 1 tbsp desiccated coconut , toasted, to garnish (optional)

Directions

1. Combine all ingredients in a saucepan over high heat. Place lid on.
2. When it comes to the boil (watch it, you don’t want it to boil over), turn down the heat to low / medium low so it is simmering gently.
3. Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.

Remove from heat and rest for 5 to 10 minutes.

4. Fluff with fork. Garnish with toasted coconut, if using, then serve.

Notes

The canned-coconut-milk version is a separate recipe — Restaurant Style Coconut Rice (Coconut Milk) — the larger batch, and the one with the soak. Both were living in one record until 2026-07-31; this is the powder half.