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    You are in: Home / Recipes / Thai Coconut Rice Recipe
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    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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    1. 1
      Combine all ingredients in a saucepan, except the crystallized 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


      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.

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    • on June 05, 2003


      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!

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    • on January 10, 2011


      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

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    Read All Reviews (95)


    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
    Total Fat 22.5 g
    Saturated Fat 19.0 g
    Cholesterol 0.0 mg
    Sodium 307.4 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 1.6 g
    Sugars 0.9 g
    Protein 5.7 g

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