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    You are in: Home / Recipes / Thai Coconut Rice Recipe
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    Thai Coconut Rice

    1/6 Photos of Thai Coconut Rice

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Geema's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a saucepan, excpet the crystalized ginger and sliced almonds.
    2. 2
      Stir well to combine.
    3. 3
      Cook over medium high heat, stirring until mixture comes to a low boil.
    4. 4
      Immediately reduce heat to low.
    5. 5
      Cover and cook for about 18 minutes.
    6. 6
      Fluff with a fork.
    7. 7
      The cover, and let sit for 5 more minutes.
    8. 8
      Garnish the finished rice with the candied ginger and the sliced almonds.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on September 11, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2011

      55

      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.

      1 change and 1 suggestion.
      - 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.
      - 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.

      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.

      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.

      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.

      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.
      Thx for a nice recipe
      Kim

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    Read All Reviews (93)

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    Nutritional Facts for Thai Coconut Rice

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.5
     
    Calories from Fat 202
    54%
    Total Fat 22.5 g
    34%
    Saturated Fat 19.0 g
    95%
    Cholesterol 0.0 mg
    0%
    Sodium 307.4 mg
    12%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.9 g
    3%
    Protein 5.7 g
    11%

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