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Thai Coconut Rice

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Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

 
Soft, slightly sweet rice, infused with the flavor of coconut. The perfect accompaniment to any curry. It is also delicious all by itself, topped with a bit of crunchy toasted coconut. Add a bit of butter and cream, and you have a scrumptious dessert.

This recipe is hardly more difficult than cooking regular rice. It simply has a few more steps and ingredients:

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Here’s what you’ll need to make coconut rice: medium-grain rice, a can of coconut milk (Please use full fat. Thank you!), coconut oil, maple syrup (or sweetener of choice), Kosher salt, and large flaked coconut (optional but very good).

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Open the can of coconut milk and dump the contents into a measuring cup.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Add enough water to make 4 cups total liquid.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Melt the coconut oil over medium heat.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Add 2 cups rice and cook, stirring occasionally, for about 2 minutes. This will give the rice some nice flavor.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Add the coconut milk …

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Salt …

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

And maple syrup or sweetener of choice. You could also add a bit of coconut flavoring if desired.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Bring to a boil, reduce heat, and place the lid askew on the pot to allow some of the steam to escape. Please don’t mind the water spots on my lid. Thank you!

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Cook until the rice has absorbed all (or nearly all) of the coconut milk/water, about 15-20 minutes.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Turn off the heat. Cover the pot tightly and allow to rest for about 5-10 minutes.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

When you’re ready to serve, fluff the rice with a fork.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

If desired, toast up a bit of coconut flakes.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

Serve the rice warm, topped with toasted coconut.

 
 
 
Tasty Kitchen Blog: Thai Coconut Rice. Guest post and recipe from Erica Kastner of Cooking for Seven.

This recipe turns an old curry standby into a special meal. It’s wonderful as a side dish for an Asian-themed meal as well. My sisters and I also enjoy it with a bit of extra maple syrup and butter as an after-dinner treat.

 
 

Printable Recipe

Thai Coconut Rice

See post on Erica Lea’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

Coconut flavored rice, the perfect accompaniment to curry.

Ingredients

  • 2 cups Medium Grain Rice
  • 2 cups Regular Coconut Milk
  • 2 cups Water
  • ½ teaspoons Kosher Or Sea Salt
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Maple Syrup, Sucanat, Brown Sugar, Or Sweetener Of Choice
  • ½ teaspoons Coconut Flavoring (optional)
  • 2 Tablespoons Tasted Coconut, Optional

Preparation Instructions

1. In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.

2. Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.

3. When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

4. Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with toasted coconut if desired.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

38 Comments

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Avatar of fitange

fitange on 3.3.2011

I just made this for dinner and it is absolutely beautiful coconut rice. I added a squeeze of lime juice at the end when cooked. awesome with chicken.

Susan on 2.28.2011

I made this last night in my rice cooker. I added some pineapple during the last five minutes. Then I added a chopped, grilled, boneless skinless chicken breast to the rice mixture. It was fabulous!

Michelle on 2.27.2011

Really though…beat up a two inch piece of lemon grass, throw it in with the coconut milk, simmer it together and remove it when the rice is cooked and you have something truly amazing.

Kelly on 2.27.2011

I love coconut rice! I like to add some lemon zest too: yum!

Avatar of bakedinmaine

bakedinmaine on 2.25.2011

Looks wonderful and I’m sure tastes fabulous!