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?
This was a great side to ~Nimz~ Peanut Butter Pork Tenderloin. Flavors are subtle and don't overpower. It is also moist, so great as rice side for a dish with no sauce. Make sure you use Jasmine rice, as it is quite different from regular rice. Thanks for this keeper!
I have never had Jasmine Rice before and I liked it, but it seemed to be missing something (and I haven't decided what exactly maybe a lil more salt?). I did use light coconut milk and I added 3/4 tsp of chicken base with the water (SO much better than boullion or broth). I served it with steamed carrots and Mahi Mahi (#292963). Thanks for sharing!
This is an easy and surprisingly good rice dish. I made this for a party for 16, quadrupling the recipe. I used a litte less salt (about half) and lite coconut milk. I served it with Thai-Style Grilled Chicken With Spicy Sweet and Sour Dipping Sauce Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce. The combination of the smoky grilled chicken, the tangy sauce and the mildy sweet rice was amazing. I have had recipe requests from every guest! One of my guests, who lived in Thailand, said it tasted like home!
this tasted great-I did use a little more coconut milk ( and less water) thank you
I have tried another recipe which was pretty good, but I liked this one better because it had less coconut milk (not as greasy as using the entire can). I used lite coconut milk. I buy this ginger paste in a plastic tube-expensive and hard to find. Instead of salt I used 3/4 tsp of a chicken broth paste (comes in a glass jar). I also added about 1/4 tsp of red pepper flakes. Perfect amount of coconut flavor in my opinion. Very easy to make. Oh, I was out of Jasmine and Basmati rice, but long grain worked fine.
I made this to go with Grilled 'fusion' Pork Chops which worked out very well. I only added 1/4 tsp. of salt and thought it was perfect and I steamed some snow peas and sliced them and tossed them in at the end which added a nice crunch. Thanks for posting!