99 Reviews

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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Tebo September 11, 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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yogi June 05, 2003

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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SarasotaCook January 10, 2011

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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Kirste July 18, 2007

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

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chia October 16, 2003

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.

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Wendy G. February 15, 2014

Excellent. Served with scallops no sauces needed since rice was so creamy. The 2 gingers made the recipe. Next time I won't add the sugar, I don't think it's needed.

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patb104490 March 31, 2016

Very good. I used it as a side for scallops

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Sir Bedevere October 02, 2015

Perfect complement to a sweet kabob. Almonds brought depth. I added a 1/3 cup of fresh chopped cilantro and served. I might adjust the crushed peppers down to 1/8th if serving to guests. Otherwise perfect for my wife and I. I put the kabobs on the grill, started cooking the rice and they were done at the same time. Very good and simple.

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imbrave1 July 19, 2015

Very creamy tasty coconut rice. By far the most flavorful coconut rice I've ever made

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Peggyblue June 03, 2015
Thai Coconut Rice