Prep 10 mins
Cook 25 mins
I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Lemongrass Pork, Grilled Pineapple Salad, Coconut Thai Rice and Tropical Fruit With Lime) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal.
- 1 cup jasmine rice
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 teaspoon gingerroot, minced
- 3⁄4 cup coconut milk
- 1⁄2 teaspoon salt
- Rinse jasmine rice under cold running water until water runs clear. Let drain. Set aside.
- In a saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups water; bring to boil.
- Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered for 5 minutes. With a fork stir in salt.
Not a bad side dish but a bit bland. Added 1/4 of black pepper and fresh mint right before serving.
This is a decent recipe. It is slightly sweet and has a nice subtle flavor. This is excellent paired with Thai dishes (thus coconut Thai rice). The Jasmine rice with the coconut milk is a really nice fragrance. Make sure to really soften the onions. I would add a little more ginger, maybe 2 tsp or 1 tbsp. Overall, this was a nice side dish and now knowing the flavor, I will use it in certain/specific meals.
A little too subtle for my taste- but it complimented the wasabi soy fish dish I had prepared. I'd probably make it again with less water, a bit more salt, and perhaps a bit more garlic/ginger?