Thai Coconut Rice

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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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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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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This recipe works really well in the rice cooker. You'll need to stir it a couple of times during the cooking process.

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we loved the sweet/hot flavor that the ginger added. this was almost dessert, creamy and delicious

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We really enjoyed this Thai coconut rice last night. We served spice rubbed snapper over it for a really tasty complimentary meal. The only change I made was to add a little bit of chopped cilantro that I had left over. We added the optional almonds (very nice). I will be making this again. Thanks!

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Amazing coconut rice, i made it exactly as instructed. Went well with butter chicken that i found on this site. Delicious. Thanks for posting.

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I have made this rice now at least 5 times. It is the best tasting rice ever! My husband thinks its too sweet, but I disagree. Its a really pretty side dish too. My only change would be to add a pinch more salt. Thanks so much for posting.

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Yum, yum, yum. It never ceases to amaze me what wonderful things you can do with rice! I had used broths and other various things for rice cooking in the past but never thought of coconut milk! While it is a great flavor combination, what really stood out for me in this recipe is the warmth of the chiles and ginger combined with the sweetness of the coconut. Thai food in a nutshell! I did add some chopped scallions for color, and used light coconut milk and brown rice. I agree with other reviewers re: cook time--follow the cook time recommended on your bag of rice. Mine, for example, took 50 minutes and came out perfect! Thanks for posting, Geema! Made for Best of 2010 tag.

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I needed something to go with some Panko Baked Shrimp I was having and decided on this as a side. It was truly enjoyed by DH and I both. He kept giving me compliments throughout the meal! I was queen for the night, so I am passing on the praise to you Geema! Yummy yummy yummy!

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I made this to go with my fish tonight. I halved the recipe and it turned out fantastic. I loved the slight coconut flavor from the milk. Thank you for sharing.

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I served this with the "thai chicken breasts" recipe, but made that with tofu. There was a bit too much liquid, mine came out pretty gooey, but it was really good and a pefect complement to the spicy-sweet flavors of the sauce in the other recipe. Thanks for sharing this one!

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Pretty good- my review is skewed though since I made this using 2 cups of brown rice and only 1 can of coconut milk... Still it was pretty good- just not enough coconut milk...Again my fault for doubling the rice but not the milk...I would definitely try making this again the right way!

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Great coconut rice. I made half a recipe and served with Balti Fish Curry and Onion Bhaji.

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What a flavorful side dish! I made it to go with some Thai Grilled Chicken Wings. Excellent addition to our meal!

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Yum! Made this with brown rice, used extra ginger and Lite Coconut Milk. Wonderful side dish! Thank you for sharing this winner Geema!

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I tried this recipe in my rice cooker and it worked fantastically! I'm not sure why others have had trouble in the rice cooker, but mine came out just perfect. The rice was soft and delicious, with a touch a sweetness and a little kick of spice. This dish pairs perfectly with a spicy dish.

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Absolutely amazing!!!

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This rice was excellent! I had no tumeric and left out the red pepper and ginger. I made this with Sweet and Garlicky porkchops(found here). A definate keeper!

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