Coconut Thai Rice Recipes

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THAI COCONUT RICE



Thai Coconut Rice image

Fluffy Thai coconut rice is made by cooking Jasmine rice in coconut milk. This amazing side dish is perfect with Thai food!

Provided by Tonje

Categories     Side Dish

Number Of Ingredients 3

1 1/2 cup rice ((350 g))
1 1/2 cup coconut milk* ((400 ml))
1 1/2 cup water ((400 ml))

Steps:

  • Add the rice, water and coconut milk to a small pot or saucepan on medium-high heat. Bring it to a boil. As soon as it starts bubbling, reduce the heat to medium-low, and leave it to gently simmer.
  • Do NOT put the lid on. Adding a lid will keep the steam inside the pot, and will result in sticky, soggy rice.
  • Stir occasionally to prevent the rice from burning in the bottom. Allow the rice to keep simmering until all the liquid is absorbed. Then, remove it from the heat and cover with a lid to keep the rice warm until you are ready to serve it.

Nutrition Facts : Calories 280 kcal, Carbohydrate 39 g, Protein 4 g, Fat 12 g, SaturatedFat 11 g, Sodium 13 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THAI COCONUT RICE



Thai Coconut Rice image

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.

Provided by Geema

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7

COCONUT THAI RICE



Coconut Thai Rice image

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.

Provided by twobees

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup jasmine rice
2 teaspoons vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 teaspoon gingerroot, minced
3/4 cup coconut milk
1/2 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 402.8, Fat 11.6, SaturatedFat 8.9, Sodium 315.3, Carbohydrate 70.5, Fiber 1.9, Sugar 29.8, Protein 4.2

COCONUT RICE



Coconut Rice image

The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

EASY COCONUT RICE



Easy Coconut Rice image

Quick and easy to make, this coconut rice recipe is a perfect accompaniment to many Thai and Indian dishes.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner

Time 35m

Number Of Ingredients 5

2 cups Thai jasmine-scented white rice
2 cups coconut milk (good-quality)
1 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon coconut oil (or vegetable oil)

Steps:

  • Gather the ingredients.
  • Rub the oil over the bottom of a deep-sided pot.
  • Place the rice in the pot along with the coconut milk, salt, and water. Set over medium-high to high heat and bring to a boil. Stir occasionally to keep rice from sticking to the bottom of the pot.
  • Once the liquid has begun to gently bubble, stop stirring, and reduce the heat to low, achieving a constant simmer.
  • Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice.
  • Check doneness by pulling the rice aside with a fork. If there is still a good amount of liquid left, steam for a few minutes longer. If the liquid is gone, turn off the heat.
  • With the heat off, leave the covered pot on the hot burner for another 5 to 10 minutes, or until you're ready to eat.
  • When you're ready to serve, fluff the rice with a fork or chopsticks . Taste-test for salt, adding a little more if needed. Enjoy the rice with your favorite dishes.

Nutrition Facts : Calories 197 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, Sodium 188 mg, Sugar 0 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

CARIBBEAN COCONUT RICE



Caribbean Coconut Rice image

This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.

Provided by JenniH76

Time 40m

Yield 4

Number Of Ingredients 12

2 teaspoons unsalted butter
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 (3 inch) cinnamon stick
1 cup uncooked jasmine rice
¾ cup water
¾ cup light coconut milk
1 teaspoon white sugar
½ teaspoon kosher salt
¼ teaspoon grated lime zest
⅛ teaspoon ground white pepper
¼ cup shredded unsweetened coconut, toasted

Steps:

  • Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
  • Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g

COCONUT RICE



Coconut Rice image

This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.

Provided by Leela Punyaratabandhu

Categories     Rice     Coconut     Vegetarian     Grains

Number Of Ingredients 6

1½ cups raw Thai jasmine rice
½ cup coconut milk, preferably freshly extracted
1 cup water
1 tablespoon plus 2 teaspoons granulated sugar
½ teaspoon salt
½ cup coconut cream, preferably freshly extracted

Steps:

  • To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
  • As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.

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