Thai Coconut Rice

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 236.59 ml uncooked basmati rice or 236.59 ml jasmine rice or 236.59 ml long grain rice
• 396.89 g can coconut milk
• 59.14 ml water
• 2.46 ml salt
• 2.46 ml sugar
• 2.46 ml crushed red pepper flakes
• 0.59 ml turmeric
• 4.92 ml finely chopped fresh ginger
• finely chopped crystallized ginger (optional)
• sliced almonds (optional)

Directions:

1. Combine all ingredients in a saucepan, excpet the crystalized ginger and sliced almonds.
2. Stir well to combine.
3. Cook over medium high heat, stirring until mixture comes to a low boil.
4. Immediately reduce heat to low.
5. Cover and cook for about 18 minutes.
6. Fluff with a fork.
7. The cover, and let sit for 5 more minutes.
8. Garnish the finished rice with the candied ginger and the sliced almonds.

Reviews

[Tebo]

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.

[yogi]

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!

[SarasotaCook]

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