A staple in Thai cuisine that you can easily prepare at home. Expect an excellent side dish in every serving of this fluffy, delicious coconut rice. Try it for your next barbecue!
If you have never tried this Thai coconut rice before, you are in for a treat.
The flavor of coconut is quite subtle in this dish — that’s why it’s a versatile side dish. Think of it as steamed white rice that’s been sprayed with coconut. 🙂
It will always complement, not overpower any main dish that you pair with it.
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Ingredients
- Rice – use jasmine rice for Thai coconut rice if you want do it like the locals.
- Salt & sugar – for balancing the seasoning of the rice.
- Coconut milk – if you are using canned ones, make sure you stir it first before pouring it into the saucepan.
- Coriander – you would only be using this for serving, and it’s totally optional.
Preparation
Start preparing your Thai coconut rice by rinsing the jasmine rice with cold water — do this three times and let it drain (photo 1).
Using a small saucepan, combine coconut milk, half a cup of water (photo 2).
Add salt and sugar and mix to dissolve (photo 3).
Place the saucepan over medium heat, cover with a lid and bring to a boil.
Add the rinsed rice (photo 4).
Mix to even out the rice and cover with a lid.
Adjust heat to medium-low and simmer until the rice is cooked. It typically takes twenty-five to thirty minutes.
When the rice has absorbed all the liquid, use a fork to mix the rice lightly. Do this only once or twice, not repeatedly.
Take the saucepan off the heat and keep covered for about five more minutes.
Transfer your coconut jasmine rice into plates and serve, garnish with coriander leaves, if desired.
Helpful tips
- Make sure you rinse the jasmine rice properly, then drain it before adding it to the boiling coconut milk and water.
- Do not substitute coconut cream plus more water for coconut milk.
- Use a fork to lightly mix your coconut jasmine rice once all the water has been absorbed. Please do not do it repeatedly — mixing it twice is enough for fluffing it.
FAQ
It’s great with any other dish as long as it does not have coconut milk (or cream) in it like curry.
However, it is excellent with grilled meat or fish — a heavenly combo. 🙂
See how easy it is to prepare this coconut rice recipe? Give it a try, and let me know what you think!
Thai Coconut Rice Recipe
Equipment
- Pyrex Measuring Cups
- Measuring Spoons
- Strainer for Sifting
- Medium-Sized Saucepan
- Rubber Spatula
Ingredients
- 1 cup jasmine rice, heaping
- 1 & 1/2 cups coconut milk
- 1 tsp sugar, heaping
- 1 tsp salt
- coriander, for serving (optional)
Instructions
- Rinse the rice with cold water three times and set it aside to drain.
- Using a small saucepan, combine coconut milk, half a cup of water, salt, and sugar.
- Mix until the sugar has dissolved.
- Place the saucepan over medium heat, cover with a lid and bring to a boil.
- Add the rinsed (and drained) rice.
- Mix to even out the rice in the pan and cover with a lid again.
- Adjust heat to medium-low and simmer until the rice is cooked. It generally takes 25 to 30 minutes.
- When the rice has absorbed all the liquid, use a fork to mix the rice lightly. Do this only once or twice, not repeatedly.
- Take the saucepan off the heat and keep covered for about five more minutes.
- Transfer your coconut rice into plates and serve, garnish with coriander leaves, if preferred.
Notes
- Cook’s Tip #1: Ensure you rinse the jasmine rice properly and drain it before adding it to the boiling coconut milk and water.
- Cook’s Tip #2: Do not substitute coconut cream plus more water for coconut milk.
- Cook’s Tip #3: Use a fork to mix your coconut jasmine rice lightly once all the water has been absorbed. Please do NOT do it repeatedly — mixing it twice is enough to help in making it fluffy.
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