- Most Helpful
- Highest Rating
Not amazing, but edible.
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).
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.
I am making this for the second time tonight. No lie. The first batch I served with Chinese Roasted Chicken (#135753) for dinner. My husband LOVED it so much that he ate most of it himself, then asked that I make more right away. I thought he was kidding. As I was cleaning up after dinner he came in to ask when the rice was going to be done. Apparently, he wasn't kidding. So, as I right this review, our second batch of Thai Coconut Rice is simmering on the stove. Thanks, Geema!
Delicious. I've tried it twice, and it came out great each time. The first time, I only had shore-grain sushi rice on hand, and a can of higher solids coconut milk. The second time, I used jasmine rice with a lower solids (20%) coconut milk. It turned out great both times, though I cooked the rice a little longer the second time with the longer grain rice and higher water content of the milk.
Easy and just delicious! Thanks for posting, Geema!
I made half a recipe for the 2 of us and served it with Thai Turkey Meatballs. A delicious combination. I did not have crystallized ginger but did add in sliced almonds. Will have to make this one again.
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!
Amazing coconut rice, i made it exactly as instructed. Went well with butter chicken that i found on this site. Delicious. Thanks for posting.
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.
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.