I had trouble with the method so I didn't want to leave a star rating. I used basmatic rice and ended up with a creamy mush which tasted great but was not what I was looking for. I think my rice was to blame as it was a brand I hadn't used before but I also didn't like the final colour of the rice with the turmeric and ginger, it was a bit yellowy and looked like a pilaf rather than the very white fluffy Thai rice that I am used to in restaurants. I think it would be a great recipe to have when you are in a hurry and want to make something a little different.
Made this as a side with my baked acorn squash. I substituted out the sugar for a few drizzles of honey over the top. Also I did not have candied ginger. It was delicious! I will make this regularly. Thank you for posting Geema.
This was delicious! I made it to have with honey orange spicy chicken.
This was a great recipe! I made as written only I didn't used the ginger (didn't have any) and I toasted the almonds. I used jasmine rice and served this with Thai Turkey Meatballs#480070 and a tomato, onion, cucumber and celery salad. DH and I had a great dinner. Going into my Favorites of 2013. Thank you for posting.
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.