Thai Coconut Rice
Recipes > Dinner > Side Dishes > Thai Coconut Rice

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Recipe Checklist:
Ingredients
  • 1 C White Jasmine Rice
  • 1 Can Coconut Milk
  • ¼ C Chicken Stock
  • ½ t Kosher Salt
  • ½ t Brown Sugar
  • ½ t Red Pepper Flakes (Crushed)
  • ¼ t Dried Turmeric
  • 1 t of Fresh Ginger (Minced)
  • ¼ C Almonds (Slivered or Chopped)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Medium Saucepan or Dutch Oven
Estimated Time
40 Minutes
Yield
Serves 4
+ -

 

Preparation

The preparation for this Thai Coconut Rice is fairly straightforward. The most time consuming preparation step will be, if you elect to start from scratch, making the Chicken Stock. The flavor will make a big difference and creating Chicken Stock is very doable if you Organize and plan ahead.

Let’s talk about the Rice a second before we prep it. We are using an uncooked White Jasmine Rice (which is both an Aromatic Rice and a Long Grain Rice), because it is a Starchy Rice and will hold its shape and cook up with separated rice grains. Jasmine Rice is also one of the Rice types traditionally used in Thai Cuisine.

Medium Grain Rice and Short Grain Rice will tend to be too sticky for this dish and clump up. Minute Rice and Converted Rice won’t work well here, either.

With the Rice choice explained, our first step is to rinse the Jasmine Rice. We are rinsing it to remove excess starch so that there is even less of a chance of encountering any stickiness. Place the Rice in a fine mesh Strainer and rinse it under cold running water until it is running clear. This should take around 2 minutes. Once it is rinsed, remove it from the faucet and give it a good shake, without tossing the rice grains all over your kitchen.  Let it sit and dry while you move on to prepping your other produce.

The only produce that must be prepped is to Mince the fresh Ginger and to Chop the Almonds (if you did not purchase them slivered or chopped in the package)

Finally, be aware that we are calling for Coconut Milk and not Coconut Water. Coconut Milk is richer and creamier.

Method

The method here may becoming familiar if you have seen any of our other Rice recipes. We are going to add everything to the pan, boil the ingredients and then simmer them until all of the liquid is absorbed.

So the first step then will be to place a medium Sauce Pan or Dutch Oven on the Stove over Medium/High Heat. Add in the Coconut Milk, the Jasmine Rice, the Chicken Stock, the Kosher Salt, the Brown Sugar, the crushed Red Pepper Flakes, the dried Turmeric, and the Minced Ginger. Give everything a gentle stir with a Slotted Kitchen Spoon.

Stirring occasionally, let the mixture come to a Boil before turning the heat down to Low Heat and starting a Simmer. Cover the pot with its lid and maintain the Simmer for 20-30 minutes or until all of the cooking liquid has been absorbed by the Rice. Give the Thai Coconut Rice a little stir about half way through (around the 15 minute mark). It should be done when all of the liquid is absorbed and the Rice grains are Al Dente.

Before service, give the Thai Coconut Rice a gentle stir to make sure everything has been fully incorporated. Garnish the Thai Coconut Rice with a Pinch of Almonds (Slivered or Chopped).

Serve Immediately or hold for 2-3 hours hot for service. Thai Coconut Rice can be made 1-2 days ahead of time and re-heated for service.

Once made, Thai Coconut Rice can be refrigerated for 2-3 days or frozen for 6 months. To freeze let the hot Thai Coconut Rice Temper to room temperature and then freeze it in an airtight container such as a Ziploc bag or Tupperware, etc.