Coconut flavours are the prevailant ingredient in almost every Thai or South Asian entree. You rarely come across an entree that doesn’t call for a can of coconut milk or cream. And almost every Thai entree is served with a bowl of long-grained Jasmine rice. But sometimes plain Jasmine rice is just not enough. Once you try easy coconut rice, you will see how quickly it will turn into the option of choice.
If you aren’t already excited about this dish, wait until you start to smell that amazing, aromatic coconut scent emanating from your pot of rice! You will want to scoop out a spoonful of this stuff and try it right there, uncooked and all.
I have to be honest with you, in terms of coconut flavoured foods, I don’t particularly like too much direct coconut flavour, like that found in coconut water or shredded coconut. I know, CRAZY, right? But when coconut is presented in a recipe the form of coconut milk, cream or oil, I fall in love. It is really something else. I don’t really know why and I can’t describe it, but it just gives the right amount of subtle flavour and amazing creaminess that has me yearning for seconds!
As I mentioned, this rice is the perfect compliment to a Thai curry. In particular, my recommended Thai dishes are:
But just because this rice can be paired perfectly with a Thai dish, do not be fooled! You really don’t have to limit yourself to making coconut rice to solely compliment your Thai dishes. This side dish can be paired with any Asian dish… or actually with type of cuisine at all. It tastes incredible paired with pan-fried garlic prawns with soy sauce, stir-fried lotus root with green onions, lentil stew with carrots and potatoes and even with indian butter chicken. Basically any meat or vegetable dish will go with this rice. Yup, my mouth is salivating just a little bit…
And best of all, this recipe is another super simple and easy one to make. It cooks in less than 30 minutes and only requires 4 ingredients, which you will most likely already have in your house: jasmine rice, coconut milk, sugar and salt. The way that you cook the rice is really no different than that of any other rice side dish (for example, see Basmati rice with saffron). The only difference is basically the substitution of most of the water with coconut milk and the addition of a pinch of sugar.
Serve it hot and pour some Thai curry (or any meat or vegetable dish) on top and devour!!
- 2 cups jasmine rice
- 1 can coconut milk
- 1 and ½ cups of water
- 1 tsp. salt, or to taste
- 1 tsp. granulated sugar, or to taste
- 1 tbsp. fresh cilantro, chopped (optional for garnish)
- In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
- On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
- Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.