Community Pick
Thai Coconut Rice
photo by frostingnfettuccine
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1 cup jasmine rice or 1 cup long grain rice
- 1 (14 ounce) can coconut milk
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon turmeric
- 1 teaspoon finely chopped fresh ginger
- finely chopped crystallized ginger (optional)
- sliced almonds (optional)
directions
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
Questions & Replies
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Reviews
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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!
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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.<br/><br/>1 change and 1 suggestion.<br/>- 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.<br/>- 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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/>Thx for a nice recipe<br/>Kim
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Just used this recipe after having wonderful coconut rice at a local thai restaurant a few days ago.this recipe made coconut mush when used into the entire can (organic-13.5 oz )including the coconut cream in the can..I tried to correct it by adding a bit more water & bumped up the flavor with a few extras..slightly sautéed minced garlic in 1 t peanut oil..a pinch of saffron then added 1t shredded coconut after it was done but since most other recipes require more water I would watch the amount of coconut cream you add from the can it will come out too thick & pudding like.no at all pro style.
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Tweaks
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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).<br/><br/>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.
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5 stars aren't enough for this recipe. I followed the recipe pretty closely. Changes I made were: I used cayenne instead of crushed pepper flakes and reduced the salt a bit. I also skipped the almond. Delicious with the Vietnamese curry chicken on this site. Just a quick note, it took me double the time to cook this rice than the regular jasmine rice because of the coconut milk so allocate time accordingly. Thank you for the recipe.
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Wow Geema! I wish I could give this recipe 10 stars! It is absolutely WONDERFUL! I have made this rice several times with great success! Everyone who tastes it falls in love with it...even my picky kids! The only substitutions I have made are to use curry powder in place of the turmeric (I was out of turmeric) and a pinch of cayenne instead of the pepper flakes. I have not used the crystallized ginger or sliced almonds yet, but I'll bet it's great that way. The one thing I do add every time before serving is chopped fresh cilantro. YUM! One thing I have noticed about coconut milk is that depending on the brand, the fat content can range anywhere from 5-10g of fat per serving. (I'm talking about regular not light coconut milk) I think the rice turns out nicer if you use the milk with the higer fat content...but it's good either way. Thanks so much for this recipe!
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RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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