Thai Coconut Rice

"Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees."
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by WorkNMomma photo by WorkNMomma
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
  • Stir well to combine.
  • Cook over medium high heat, stirring until mixture comes to a low boil.
  • Immediately reduce heat to low.
  • Cover and cook for about 18 minutes.
  • Fluff with a fork.
  • The cover, and let sit for 5 more minutes.
  • Garnish the finished rice with the candied ginger and the sliced almonds.

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Reviews

  1. I did this in a rice cooker and experienced a few problems. I would probably be best advised to follow the recipe. However, I corrected the problems and found the extra work to be well worth while. Coconut milk and rice are just a natural match. Great side dish. Thanks Geema.
     
  2. What a nice change of pace from the usual rice side dish! This was wonderful, Geema! Nice and creamy from the coconut milk (I used 'lite') and the tumeric gives it a nice color. Ginger and pepper flakes give it just a little extra flavor but not too much. I used brown rice instead of white, so did have to cook it a little longer. This would go so well with an Asian-inspired meal, and I'm off to find something... Thai maybe, to have with my leftovers. Thanks Geema, for the great recipe!
     
  3. I loved it. Great simple flavors. I did add almonds, but I toasted them. And I didn't add the crystallized ginger, but would of. It just - it worth going to the store for just the garnish. If I had company I would of, and I know it would of been very good.<br/><br/>1 change and 1 suggestion.<br/>- I did add a bit of cilantro for a little color and a bright flavor with the rich coconut milk. Just 1 1/2 teaspoons. I enjoyed the bright flavor.<br/>- I would of added maybe just a scallion diced, but didn't have any. Just a bit of fresh bright green color to me is all I needed.<br/><br/>Second, I followed cooking directions for the rice that was on my package. I used basmati. I checked my long grain, basmati and jasmine and they all had different times, so I think maybe that is why people said it took longer to cook. My package direction said 25 and that is just about how long it took.<br/><br/>I think it is just common sense to check. Not all stoves or pots cook the same. As is no rice directions are the same. I just cooked until tender. Cooking times to me are a guideline and should be used that way.<br/><br/>Also, follow the ingredients as is. A recipe like this really benefits from fresh ginger and the red pepper flakes. That is what sets this aside from other rice dishes.<br/><br/>Very nice dish. I served it with a Thai chicken and loved it. Have just a bit leftover for lunch tomorrow. I sliced up the little bit of leftover chicken for a perfect light lunch.<br/>Thx for a nice recipe<br/>Kim
     
  4. Just used this recipe after having wonderful coconut rice at a local thai restaurant a few days ago.this recipe made coconut mush when used into the entire can (organic-13.5 oz )including the coconut cream in the can..I tried to correct it by adding a bit more water & bumped up the flavor with a few extras..slightly sautéed minced garlic in 1 t peanut oil..a pinch of saffron then added 1t shredded coconut after it was done but since most other recipes require more water I would watch the amount of coconut cream you add from the can it will come out too thick & pudding like.no at all pro style.
     
  5. we loved the sweet/hot flavor that the ginger added. this was almost dessert, creamy and delicious
     
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Tweaks

  1. Made this as a side with my baked acorn squash. I substituted out the sugar for a few drizzles of honey over the top. Also I did not have candied ginger. It was delicious! I will make this regularly. Thank you for posting Geema.
     
  2. Excellent! Thank you for sharing this delicious recipe, Geema. I pretty much followed everything, except I substituted Thai Fish Sauce for the salt, Thai Sriracha hot sauce to taste for the crushed red pepper and used Lite Coconut Milk for the full-fat (not because I was trying to save on fat, but because I had just used my last two regular cans making Thai Peanut Red Curry Sauce).<br/><br/>I highly recommend using the almonds (toasted) and the crystallized ginger--that is what really put this rice dish over the top. My husband had three helpings and he doesn't even like ginger. But, I really wanted to make it as it was supposed to be made. I'm so glad I did! I followed the cooking instructions just as stated in the recipe. So easy, really, and I'm a rice cooker user. It turned out wonderful. Thanks, again.
     
  3. Most excellent Thai Rice. Did not have tumeric but did not miss it. Used chili sauce instead of crushed red pepper and it worked fine. Made with Honey Grilled Thai Fish....these will be joining our favorite meals menu. This rice had plenty of flavor for our tastes.
     
  4. 5 stars aren't enough for this recipe. I followed the recipe pretty closely. Changes I made were: I used cayenne instead of crushed pepper flakes and reduced the salt a bit. I also skipped the almond. Delicious with the Vietnamese curry chicken on this site. Just a quick note, it took me double the time to cook this rice than the regular jasmine rice because of the coconut milk so allocate time accordingly. Thank you for the recipe.
     
  5. Wow Geema! I wish I could give this recipe 10 stars! It is absolutely WONDERFUL! I have made this rice several times with great success! Everyone who tastes it falls in love with it...even my picky kids! The only substitutions I have made are to use curry powder in place of the turmeric (I was out of turmeric) and a pinch of cayenne instead of the pepper flakes. I have not used the crystallized ginger or sliced almonds yet, but I'll bet it's great that way. The one thing I do add every time before serving is chopped fresh cilantro. YUM! One thing I have noticed about coconut milk is that depending on the brand, the fat content can range anywhere from 5-10g of fat per serving. (I'm talking about regular not light coconut milk) I think the rice turns out nicer if you use the milk with the higer fat content...but it's good either way. Thanks so much for this recipe!
     

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