Coconut Thai Rice

"I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal."
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:




  • Rinse jasmine rice under cold running water until water runs clear. Let drain. Set aside.
  • In a saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups water; bring to boil.
  • Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered for 5 minutes. With a fork stir in salt.

Questions & Replies

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  1. Amber W.
    This is nice for a change from plain rice with Asian dishes
  2. Esther in Atlanta
    Not a bad side dish but a bit bland. Added 1/4 of black pepper and fresh mint right before serving.
  3. Londonsbk
    This is a decent recipe. It is slightly sweet and has a nice subtle flavor. This is excellent paired with Thai dishes (thus coconut Thai rice). The Jasmine rice with the coconut milk is a really nice fragrance. Make sure to really soften the onions. I would add a little more ginger, maybe 2 tsp or 1 tbsp. Overall, this was a nice side dish and now knowing the flavor, I will use it in certain/specific meals.
  4. esfahlgren
    A little too subtle for my taste- but it complimented the wasabi soy fish dish I had prepared. I'd probably make it again with less water, a bit more salt, and perhaps a bit more garlic/ginger?
  5. Outta Here
    This was a great side to ~Nimz~ Recipe #272020. Flavors are subtle and don't overpower. It is also moist, so great as rice side for a dish with no sauce. Make sure you use Jasmine rice, as it is quite different from regular rice. Thanks for this keeper!



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