Buddha Rice (Vietnamese for ZWT-9)

READY IN: 45mins
Recipe by twissis

This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!

Top Review by Lucky in Bayview

Keeper! Mmmm...wish I hadn't waited so long to try this recipe. So, so good. I had a 14oz can of coconut milk so I used all 14 oz. and then just used less water. I used Braggs instead of soy sauce and left the ginger in big chunk so I could removed them from the rice before serving. Love this recipe and plan on making it again and again. Thanks for sharing.

Ingredients Nutrition


  1. Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
  2. Add rice & cook for 2 min, stirring to coat well.
  3. Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
  4. Reduce heat to very low, cover & continue to cook for a further 20 minutes.
  5. Remove from the heat & leave to rest for about 10 min (keep covered).
  6. Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

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