Total Time
Prep 5 mins
Cook 20 mins

This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.

Ingredients Nutrition


  1. Bring water to the boil.
  2. While water heats, rinse the rice well.
  3. When water boils, stir in the rice and all of the remaining ingredients.
  4. Return to a boil.
  5. Stir, cover, reduce heat to low and simmer for 15 minutes.
  6. Take off the heat and allow rice to rest for 10 minutes.
  7. Remove the cinnamon stick, stir to fluff the rice and serve.
Most Helpful

I've been saving this recipe for a long time since I love the flavor of coconut milk. The recipe turned out fine...light and fluffy yellow rice. But I was expecting a lot more coconut milk flavor and even the cinnamon was barely perceptible. Maybe it's because I used light coconut milk...but I was expecting more from this recipe. Not bad, just nothing to make it memorable.

Karen67 May 14, 2012

This was yummy. We used lite coconut milk and I added hot pepper flakes instead of the cinnamon and raisins. The rice was sweet and hot at the same time.

LaurietheLibrarian June 29, 2010

Since getting into Thai cooking, I have made this recipe exactly the way it is written numerous times. Rave reviews from guests every time. Thanks for posting!

keeney March 29, 2010