60 Reviews of Thai Coconut Rice

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.

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!

From: YungB

On Jul 18, 2007

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.

From: chia

On Oct 16, 2003

we loved the sweet/hot flavor that the ginger added. this was almost dessert, creamy and delicious

From: Che~Sara`

On Oct 3, 2006

This was delicious!!! I made my own coconut milk #26714 for this recipe and made it to go with Coconut Chicken Curry #19177. It went PERFECT with that rice. The flavors were outstanding!!! The only thing I did was used 1/4 tsp powdered ginger in place of the fresh ginger. Thank you for posting this and my husband thanks you, too... he just ate the leftovers for lunch today!

From: JenAlexa

On Sep 4, 2006

We LOVED this recipe!!! The rice was REALLY yummy! The only thing I did differently was use light coconut milk instead of the regular coconut milk because of the difference in the amount of fat and calories. We also didn't have the garnish on hand, but it was great nevertheless. Thanks for sharing!

From: Recipe Reader

On Sep 6, 2006

An excellent dish. We loved this one. I used saffron instead of the tumeric 'cause that's what I had, and I garnished with the crystallized ginger, sliced toasted almonds, and shredded coconut. Yummy!

From: Donut Chef

On Oct 8, 2006

A very interesting dish. I didn't have tumeric, which may have changed our opinion, which was: Add vanilla sugar and call it dessert! Some of the comments were: delightful, interesting, tastes like a candy bar when you add a little sugar.

From: Kay Demonbren

On Jul 25, 2006

Tasty and pretty in one dish. The pepper flakes did indeed provide a kicky surprise to the rice, but not an unbearable one. I served this with #15580 Grilled Moroccan Chicken, and sliced cucumber.

From: GaylaJ

On Nov 8, 2004

Loved the combination of flavors in this dish. I used jasmine rice & lite coconut milk and garnished with the optional crystallized ginger/sliced almonds.