Thai Coconut Rice Recipes

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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

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

RECIPE: THAI COCONUT RICE



Recipe: Thai Coconut Rice image

An easy make-ahead rice dish that won't let you down. Cooked in coconut milk, it has a very subtle coconut flavor that goes well with Asian or Thai dishes.

Provided by Elaine

Categories     Sides

Time 25m

Number Of Ingredients 7

2 cups Thai jasmine white rice, (gluten-free)
2 cups canned coconut milk
1 3/4 cups water
2 heaped tbsp coconut, (shredded, unsweetened)
1/2 tsp salt
1/2 tsp coconut oil (or vegetable oil,)
Optional: 1-2 tbsp toasted coconut for garnish

Steps:

  • Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
  • Use a sieve to rinse the measured rice with water to remove the excess starch.
  • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
  • Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
  • Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat.
  • When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
  • To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.

Nutrition Facts : Calories 310 kcal, Carbohydrate 40 g, Protein 5 g, Fat 15 g, SaturatedFat 13 g, Sodium 159 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

THAI COCONUT RICE RECIPE



Thai coconut rice recipe image

This delicious and easy Thai coconut rice recipe is simple to make and perfect served with curry or stir-fry meals. The coconut makes this dish creamy

Provided by Jessica Dady

Categories     Dinner, Lunch

Time 30m

Yield Serves: 4-5

Number Of Ingredients 6

160ml can coconut cream
250g Thai jasmine rice
2-3 lime leaves, fresh or dried
Pinch of salt
Oil, for greasing, optional
Coriander, to garnish

Steps:

  • Pour the coconut cream and 450ml water into a pan and bring to the boil. Rinse the rice in a sieve, tip into the pan and add the lime leaves and salt.
  • Reduce heat, cover and cook on a low heat for 15-20 mins, until most of the liquid has been absorbed. Remove from the heat and leave the rice in the covered pan for 5 mins before serving. Serve in a dish or oil the inside of a teacup or metal mould, press the rice into it and tip it out onto a plate. Garnish with coriander.

Nutrition Facts : @context https, Calories 244 Kcal, Sugar 0.7 g, Fat 7.3 g, SaturatedFat 6.3 g, Sodium 0.13 g, Protein 3.7 g, Carbohydrate 43.6 g

COCONUT LIME RICE



Coconut Lime Rice image

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Provided by Karmabelle

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 9

1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

Steps:

  • Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g

ASIAN COCONUT RICE



Asian Coconut Rice image

I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.

Provided by SILVREZS

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon sugar
1 pinch salt
1 ½ cups uncooked jasmine rice

Steps:

  • In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 61.4 g, Fat 20.9 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 18.5 g, Sodium 53.7 mg, Sugar 1 g

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

THAI-STYLE PINEAPPLE-COCONUT RICE



Thai-Style Pineapple-Coconut Rice image

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

Provided by Nava Atlas

Categories     HarperCollins     Coconut     Pineapple     Brown Rice     Rice

Number Of Ingredients 14

1 1/2 cups uncooked long- grain brown rice, such as brown basmati
1 cup light coconut milk (about half a 15-ounce can), or more as needed
1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water
1 large onion, preferably red, chopped
2 cups small broccoli florets
1 medium red or green bell pepper, diced
2 medium carrots, peeled and sliced
2 medium ripe fresh tomatoes, diced
2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)
1 to 2 teaspoons good-quality curry powder
2 teaspoons minced fresh or jarred ginger, or more to taste
Salt to taste
Crushed red pepper flakes to taste
Crushed peanuts or cashews for topping (optional)

Steps:

  • Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
  • Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
  • Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
  • Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
  • Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
  • Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

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