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Nutrition Facts
Serving Size 1 (166g) Recipe makes 4 servings
Calories 373
Calories from Fat 177		(47%)
Amount Per Serving		%DV
	Total Fat 19.7g	30%
	Saturated Fat 16.6g	82%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 346mg		14%
Potassium 213mg		6%
Total Carbohydrate 45.1g		15%
	Dietary Fiber 4.0g	15%
	Sugars 7.3g
Protein 6.5g		12%
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Thai Coconut Rice

Recipe #63446 | 40 min | 10 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: Geema
Jun 2, 2003

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.

SERVES 4 (change servings and units)

Ingredients

1 cup uncooked basmati rice or jasmine rice or 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

1
Combine all ingredients in a saucepan, excpet the crystalized ginger and sliced almonds.
2
Stir well to combine.
3
Cook over medium high heat, stirring until mixture comes to a low boil.
4
Immediately reduce heat to low.
5
Cover and cook for about 18 minutes.
6
Fluff with a fork.
7
The cover, and let sit for 5 more minutes.
8
Garnish the finished rice with the candied ginger and the sliced almonds.

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Featured Reviews for This Recipe

From: D Rusak

On Nov 1, 2009

This was good although not exceptional. I did not add sugar, can't see why one would need it. A very easy side dish. Thanks for sharing!

0 people found this review helpful

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From: Chef #635044

On Oct 29, 2009

Five stars, but added cinnamon and extra sugar instead of tumeric. Also added about 1/2 of coconut (unsweetened flakes) along with the almonds. YUM!

0 people found this review helpful

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From: Tebo

On Sep 11, 2003

I did this in a rice cooker and experienced a few problems. I would probably be best advised to follow the recipe. However, I corrected the problems and found the extra work to be well worth while. Coconut milk and rice are just a natural match. Great side dish. Thanks Geema.

7 people found this review helpful

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From: yogi

On Jun 5, 2003

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!

5 people found this review helpful

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