Adlai Rice Recipe: Jasmine and Coconut Cream Pilaf With Toasted Crunch

This Adlai rice recipe transforms ordinary jasmine rice into a luxurious Filipino centerpiece with coconut cream and toasted crunch. The secret lies in perfectly balanced textures—creamy coconut milk, toasted rice grains, and crispy fried shallots—all harmonized in one dish. What makes this recipe special is its ability to elevate simple ingredients into something restaurant-worthy with minimal effort. The process begins with parboiling jasmine rice to achieve that signature toasted crunch, then simmering it in rich coconut milk until tender yet firm. The addition of pandan leaves infuses a delicate floral aroma, while crispy fried shallots add a satisfying crunch in every bite. This dish isn't just about flavor—it's about texture contrast that keeps every mouthful exciting. By the time you serve this jasmine and coconut cream pilaf, you'll have a dish that feels both elegant and comforting. The golden-brown rice grains, velvety coconut cream, and nutty fried shallots create a visual and textural masterpiece that pairs perfectly with grilled meats or fresh salads. It's the kind of recipe that makes you want to slow down and savor every bite. Whether you're preparing for a family gathering or simply craving a taste of the Philippines, this Adlai rice recipe delivers restaurant-quality results at home. The best part? It's foolproof and adaptable—use it as a side dish or even as a main course with your favorite proteins. Let's get cooking!

Ingredients for adlai rice

Jasmine rice, coconut milk, and crispy shallots—this trio transforms simple ingredients into restaurant-worthy Filipino comfort.

The jasmine rice is non-negotiable here—Thai or Calrose varieties work best. Filipino markets often carry it, but any Asian grocery store will have it. If you're using dried pandan leaves, soak them first to soften. For the coconut milk, full-fat canned is best—the cream separates beautifully, giving you that velvety texture. I always grab Goya or Thai Kitchen brands because they're reliable. The shallots? Red or yellow both work, but red has a touch more sweetness. Slice them thin—almost translucent—and fry them in small batches so they stay crispy.

No pandan leaves? Vanilla extract at half the amount gives a similar floral note, though it's not quite the same. Running low on coconut milk? Light coconut cream plus extra water mimics the texture. The sesame oil is key for that nutty finish—Kadoya or La Choy are my go-tos. If you can't find toasted sesame oil, lightly toast regular sesame seeds in a dry pan and strain them. The rice needs to be uncooked and dry when you start—no rinsing! The vinegar soak is what gives it that signature toasted crunch. And if you're feeling fancy, swap the plain sugar for palm sugar for a deeper caramel flavor.

This dish tastes even better the next day—3-4 days in the fridge, covered. Reheat gently with a splash of water or coconut milk to restore creaminess. For make-ahead prep, fry the shallots first and store them separately. They'll stay crispy for 2 days if kept in an airtight container. The rice itself keeps 4 days in the fridge, but the texture softens slightly. Freezing isn't recommended—it ruins the toasted crunch. Garnish with cilantro right before serving, or it'll wilt. Pair with grilled chicken or shrimp for a complete meal.

Step-by-step instructions for jasmine and coconut cream pilaf

Here's how to create this fragrant, creamy rice dish with perfect texture and aromatic depth.

Rinse the 1.5 cups jasmine rice under cold water until the water runs clear—this removes excess starch that would make the rice gummy. Drain thoroughly in a fine-mesh strainer. Transfer the rice to a mixing bowl and add the 1 tbsp white vinegar and 1 tbsp granulated sugar. Gently stir to coat the grains evenly, then add 1.5 cups coconut milk. Mix well until the rice is fully submerged in the coconut milk mixture.

Cover the bowl with plastic wrap and let it soak at room temperature for 30 minutes. This step ensures the rice absorbs the coconut flavor and cooks evenly. I like to press down on the rice gently with my hand to help it absorb the liquid completely. The rice should look plump and slightly translucent at the edges after soaking.

Heat 0.25 cup vegetable oil in a large skillet over medium heat. Add the 0.5 cup sliced shallots and cook for 5-6 minutes, stirring occasionally, until they turn golden brown and crispy. Remove them from the skillet with a slotted spoon and set aside on a paper towel-lined plate—these will add a delightful crunch to your pilaf.

In the same skillet, reduce the heat to medium-low and add the 2 tbsp cold unsalted butter. Let it melt completely, then add the 3 whole pandan leaves (tied in cheesecloth if using fresh). Cook for 1-2 minutes until the butter foams and the pandan releases its signature vanilla-like aroma. This step infuses the butter with pandan's unique flavor, which will permeate the entire dish.

Transfer the soaked rice (with all its liquid) to a heavy-bottomed pot with a tight-fitting lid. Stir in the pandan-infused butter and 0.5 tsp salt. Bring to a boil over high heat, then immediately reduce to low heat. Cover the pot and let it steam for 15 minutes without lifting the lid—this prevents the rice from drying out.

After 15 minutes, check the rice. If it's still slightly undercooked (a tiny bit of liquid remains), cover and cook for another 5 minutes. If it's perfectly tender with just a hint of moisture clinging to the grains, it's ready. The rice should be fluffy and separate, with no hard or mushy bits. This is where the magic happens—the coconut milk creates a creamy texture without making the rice mushy.

Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the steam to redistribute and the rice to firm up slightly. Stir in the 1 tsp toasted sesame oil and 0.25 tsp ground black pepper, mixing gently to coat each grain evenly. The sesame oil adds a nutty depth that complements the coconut and pandan flavors perfectly.

Finally, fluff the rice with a fork and garnish with the 0.25 cup chopped fresh cilantro and the crispy fried shallots. Serve immediately while the rice is still warm, allowing the aromatic steam to rise with each bite. The contrast of the creamy rice, toasted shallots, and fresh cilantro creates a symphony of textures and flavors that makes this dish truly special.

Essential equipment for great adlai rice

Heavy-Bottomed Pot

Your heavy-bottomed pot is non-negotiable for even heat distribution—look for one with a tight-fitting lid to trap steam. I use my Le Creuset Dutch oven (8-quart size) because it maintains consistent temperatures and prevents scorching. If you don’t have one, a stainless steel pot with thick base works just as well. Avoid thin aluminum or nonstick pots—they can’t handle the low-and-slow cooking required for creamy texture. 🔥

Fine-Mesh Strainer

A fine-mesh strainer is essential for rinsing jasmine rice thoroughly without losing grains. I prefer the OXO Good Grips model—it’s durable and has a wide rim to prevent spills. Rinse the rice until the water runs completely clear; this removes excess starch that would make your rice gummy. If you’re short on time, a conical colander with small holes works in a pinch, but it’s messier. 🧼

Cheesecloth or Muslin Bag

For pandan leaves, use cheesecloth or a small muslin bag to tie them before adding to the butter. This prevents them from breaking apart and floating in your rice. I keep a roll of Marley’s Organics cheesecloth in my pantry—it’s reusable and breathable. If you don’t have either, wrap the leaves in a small piece of aluminum foil with tiny holes poked in it. Never skip this step; loose pandan leaves can make your rice bitter. 🌿

Slotted Spoon

A slotted spoon is your best friend for frying shallots—it lets you remove them from the oil without losing crispiness. I grab my OXO stainless steel slotted spoon (8-inch) because it’s sturdy and has deep slots to hold more shallots at once. After frying, transfer them to a paper towel-lined plate immediately to drain excess oil. Pro tip: Fry in small batches to avoid overcrowding, which steams instead of crisps. 🧅

Instant-Read Thermometer

While not strictly necessary, an instant-read thermometer helps ensure your rice reaches the perfect doneness. I use the ThermoWorks Thermapen to check the internal temperature of the rice—it should read 205-210°F when done. If you don’t have one, the finger test works: Gently press a grain of rice between your fingers. It should be tender but still slightly firm, with a tiny bit of resistance. 🌡️

Optional: Rice Steamer Basket

For an extra-crispy texture, consider using a rice steamer basket lined with parchment paper. After soaking, spread the rice in an even layer and steam it uncovered for 10 minutes before adding coconut milk. This creates a toasted, nutty flavor> similar to traditional Filipino adlai. If you don’t have a steamer, a wire cooling rack> placed over a pot of simmering water works too. Just monitor closely to avoid burning. ✨