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A bowl of Thai coconut milk decorated with flowers.

Easy Thai Coconut Rice

  • Author: Asha
  • Prep Time: 5 minutes
  • Soak Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Rice
  • Cuisine: Thai

Description

This easy to make Thai coconut rice is simmered with lush coconut milk, resulting in a wonderfully fluffy rice with natural coconut flavour.


Ingredients

Scale

2 cups (360g) jasmine rice

14 oz (400ml) canned, unsweetened coconut milk

1/2 cup (125ml) water

2 teaspoons granulated sugar

3/4 teaspoon salt

Optional:

3 pandan leaves, each knotted once

toasted dried coconut (optional garnish)


Instructions

Rinse the rice: Measure the rice into a bowl. Fill with cold water and use your hand to swirl the rice around in the water. The water will become quite cloudy. Drain the water (by tilting the bowl so that the water pours into the sink, no need to remove it entirely) then add more cold water. Repeat this process until the water is mostly clear, about 4-5 times, draining after each time.

Then add more cold water and soak the rice for 20 minutes.

Meanwhile, add the canned coconut milk, water, sugar, (pandan leaves - if using) and salt to a small saucepan. Give it a good stir to remove any lumps from the coconut milk. Then drain the rice well through a sieve and add it to the saucepan as well.

Turn the heat on to medium-high. Once the centre of the saucepan begins to simmer, give the bottom of the pan a single stir, then cover and reduce the heat to low. Cook for another 15 minutes.

Remove the saucepan from the heat immediately and let rest covered for another 10 minutes.

Fluff the rice with a fork and serve. Garnish with toasted dried coconut, if desired.


Notes

This recipe serves 4-6 as a side.

Nutrition

  • Serving Size:
  • Calories: 212
  • Sugar: 1.4 g
  • Sodium: 299 mg
  • Fat: 13.7 g
  • Carbohydrates: 20.9 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg

Keywords: Thai coconut rice, coconut rice

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