Thai Coconut Rice

posted: 06/30/10

Episode 109: Andrea C.'s Menu


  • 1 1/4 cups/250 g uncooked jasmine rice
  • 1 cup/225 ml cold water
  • 3/4 cup/150 ml unsweetened coconut milk
  • 1/4 teaspoon/1.5 g salt
  • 2 teaspoons/about 3 g dried coconut, lightly toasted, for garnish


  1. Rinse the rice in a sieve under cold running water until the water runs clear from the rice. Drain.
  2. Combine 1 cup/225 ml fresh cold water, coconut milk and salt in a heavy based large saucepan over medium-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute.
  3. Cover and simmer over low heat without stirring for 10 minutes. Fluff the rice with a fork, then cover and continue cooking 5 minutes longer or until the rice is almost tender and most of the liquid has been absorbed.
  4. Remove from the heat and let the rice stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnish with the toasted coconut and serve.
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