Thai-Style Fragrant Rice

Thai-Style Fragrant Rice

anonymous

"This rice dish is quick and easy."
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Ingredients

50 m servings 438 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 62.7g
  • 20%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

Reviews

Read all reviews 9
  1. 14 Ratings

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Most helpful positive review

This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass, but did top with green onions.

Most helpful critical review

Rice was mushy, but flavor was good. If I make this again, I would use less water.

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This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass, but did top with green onions.

This is a very easy recipe and tastes really good. The rice when cooked has a mild yet flavourful and authentic Thai taste. It will compliment any spicy curry like a Thai red curry. However the ...

Tasty... I added 1 tsp. of brown sugar and I used brown rice instead of jasmine, which took a good 45 minutes more to cook and I had to keep adding water 1/2 cup at a time, so next time I'll ...

This was awesome. I used Basmati rice and dried curry leaves (Can't get Fresh ones here) and picked the Thai Basil fresh from my garden. Served it with a Thai Noodle salad and Panang Beef curry....

The ingredients are great, I'm not too sure about these measurements however. I thought it needed more lemongrass and it was waay to sticky for my taste; more like risotto than rice. I took out ...

Rice was mushy, but flavor was good. If I make this again, I would use less water.

This one didn't thrill us. As written, there wasn't much flavor, so I tried increasing the flavorful ingredients, but we just weren't happy with the end result.

Everyone in my family loved this. I had trouble finding lemongrass stalks and fresh curry leaves, so I substituted the lemongrass with zest of one lemon and the fresh curry with dried curry. Eve...

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