The Pioneer Woman Tasty Kitchen
Profile photo of Erica Lea

Thai Coconut Rice

Posted by in Step-by-Step Recipes

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:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

 
 
_______________________________________

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

Comments are closed for this recipe.

Profile photo 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!

Profile photo of bakedinmaine

bakedinmaine on 2.25.2011

Looks wonderful and I’m sure tastes fabulous!

Leila Vibrola on 2.25.2011

I made this last night to go along with Ree’s chicken mulligatawny, and it was fabulous! I grew up eating sweet rice and this brought back a lot of memories.

Malena on 2.25.2011

This is the 4th recipe I try on Tasty Kitchen and once again I am blown away by the results. AMAZING rice! Sooooo yummy! simple yes, but perfect when paired with a coconut red curry with tofu. THANK YOU!

Punk Rebel Mama on 2.25.2011

You really got to try this without the maple syrup, and salt and instead add 2 Tbs fresh grated ginger….YUM!!

Lauri B on 2.24.2011

I rushed home tonight to make this recipe. I had brown basamati rice in the cup board, so I made it with that. It made up nicely! This would be fantastic made with white rice. I topped it with fresh mango, and the combo tasted as delightful as the rice I have eaten in fine Thai restaurants.

Krista on 2.24.2011

I just wanted to comment on the bowl you had the rice in. I have the same one! :) Gotta love Anthropologie!!!

JenJenMa on 2.24.2011

After I read the post, I decided I needed to make this. It was delicious. I ate some for lunch, but the rest is going with some curry chicken for dinner. The medium grain rice worked out so well, nutty and firm. I didn’t have coconut oil so I had to substitute butter and canola oil. I will definitely make this again. Thanks for a yummy, versatile recipe!

Denise on 2.24.2011

Growing up we ate a lot of sweet rice and oh how we loved it. I love coconut and I think that rice and coconut together sounds delicious. ;)

Profile photo of zelladeanna

zelladeanna on 2.24.2011

I make a coconut rice similar to this, but I add mandarin orange slices, orange zest and cashew nuts. Very Tasty!!!

Emily on 2.24.2011

The maple syrup looks like a nice touch and I love the toasted coconut on top. Will be making this very soon!

Morgan on 2.24.2011

I make Coconut rice every week. It goes well with about every dish. You’re photography is awesome.

Jennifer from Wichita, Kansas on 2.24.2011

I made this last night! While it was REALLY good with the toasted coconut mixed in, it was kind of bland without it. But now its one of my staples that I will make!! Thank you for sharing!!

Katrina on 2.24.2011

I’ve always wanted to know how to make this! Thanks!

Happy When Not Hungry on 2.24.2011

Wow this looks delicious!!! I will definitely have to try this recipe since I have all the ingredients. Yum!

Homeschool on the Croft on 2.24.2011

This looks sooooo good. I’m not sure we get coconut oil easily here (Scottish island – no ‘speciality’ shops), but maybe it’s just because I’ve not really looked for it.
This is definitely one to try.

Laurie on 2.24.2011

I love sweet rice. It IS the breakfast of champions! I will definitely be trying this. Sounds scrumptious!

:D on 2.24.2011

Any way I could cook this using brown rice?

Rivki Locker (Ordinary Blogger) on 2.23.2011

WOW. I am such a huge fan of coconut flavors, and this looks like it is just DRIPPING with the flavors and aromas of coconut. Thanks for a great recipe. I’ve already clipped it and can’t wait to try it.

Erin @ WholesomeRD on 2.23.2011

Wow this looks so good! I never thought about making my own coconut rice! Thanks!

Stacey on 2.23.2011

Oh my – I will have to try this the next time I make a Thai dish. I already purchase Coconut Milk for my smoothies – where do I find the oil – in the ethnic foods aisle or with evoo, canola, etc.. oils?

Susie on 2.23.2011

I’ve got a coconut milk question – is the coconut milk in the can the same as coconut milk in the carton (as an alternative to cows’ milk – similar to almond or soy milk)?

natalie @ The SoHo on 2.23.2011

I would eat so much of this.

Maria on 2.23.2011

I can’t wait to try this rice!

Profile photo of ladynicole

ladynicole on 2.23.2011

Has anyone tried this in a rice cooker? If I can make it in the rice cooker, it will probably become something I eat all the time.

Sandy on 2.23.2011

One hint: to avoid soggy rice, put a paper or cloth towel between the pot and the lid during the rest period. It works with any kind of rice.

Sue on 2.23.2011

I make this recipe all of the time but I add a cinnamon stick to it while it’s cooking….so good!!!

SteffiWeffi on 2.23.2011

This is super delish with mangos on top..our local Thai place serves it for desert!

MarieElizabeth on 2.23.2011

I love this recipe! I’ve been trying to get this right, and now with addition of coconut oil and syrup, I think that’s it. Cannot wait to try this soon. Thanks!

Profile photo of EatLiveRun

EatLiveRun on 2.23.2011

Coconut rice is great…such a delicious flavor–I could eat it with anything! Thank you for this wonderful recipe!

Deanne on 2.23.2011

We had this a few times in Vietnam, very yummy! My favorite was when it was topped with chopped nuts and toasted coconut. Also had it with mangos…brings back memories!

Shea on 2.23.2011

Yummy. My fav Thai joint serves coconut rice with sliced mangoes as a vegetarian dessert.

Judith :: Dance While You Cook on 2.23.2011

Yum! We eat curry dishes all the time and I never thought to make the rice up like this. I can’t wait to try it! Thanks!

Shaiv on 2.23.2011

The idea of eating it with a spicy curry is just fab!

Jessica @ How Sweet It Is on 2.23.2011

This sounds fabulous! I love anything made with coconut milk (especially full fat ;))!