Buddha Rice (Vietnamese for ZWT-9)

"This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!"
photo by a food.com user photo by a food.com user
Ready In:
4-6 Generous Servings




  • Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
  • Add rice & cook for 2 min, stirring to coat well.
  • Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
  • Reduce heat to very low, cover & continue to cook for a further 20 minutes.
  • Remove from the heat & leave to rest for about 10 min (keep covered).
  • Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

Questions & Replies

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  1. Keeper! Mmmm...wish I hadn't waited so long to try this recipe. So, so good. I had a 14oz can of coconut milk so I used all 14 oz. and then just used less water. I used Braggs instead of soy sauce and left the ginger in big chunk so I could removed them from the rice before serving. Love this recipe and plan on making it again and again. Thanks for sharing.
  2. An easy way to get great flavour into asian-style rice. I used jasmine.
  3. Great flavors and so easy to make. Definately going into the "Make A Lot" category!
  4. What a wonderful (and easy!) way to dress up a humble side of rice! I used brown basmati rice as it is what I had on hand, so it took a little bit longer to cook. I love how the coconut milk lent a creaminess to the finished product :). All of the kids in my house from 12 months to 40 years old enjoyed this. Thanks for posting! Made for ZWT 9, for a fellow Goddess!


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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