"Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor." — Emma Maher
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2 1/2 cups
4 (10 ounce) cans
I've been making a version of this for years to serve with any curry-type dish. I use one cup of rice, 1 14 oz. can of lite coconut milk and 1/4 cup of water. Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed. No salt because usually the main dish has enough. I love it!
Add some tumeric to give a nice golden yellow colour - it really improves the presentation.
With some minor alterations, this recipe is fabulous. Because I'm the only one who eats this at my house, I cut the recipe in fourths.
Here's what I did:
1 can (14 oz) of coconut milk
3/4 cup of Basmati rice
1 pinch salt
3 heaping tbls of sugar
The rice almost soft once the rice absorbed all the coconut milk. Next time, I'd cut my rice down to 2/3 cup.
Jasmine rice might work well also since it's a sweet rice.
My brother introduced me to Coconut Rice when he brought home dessert leftovers from Sawatdee. They add a slice of mango to top it off. YUM!
Very easy and very tasty. I couldn't find coconut milk so I used the can of the cream of coconut that I found in the juice isle. It came out great. I used 1 can (15 oz.) with 6 servings of rice. Any white rice can be used with this recipe. Great, and VERY easy.
LOVE IT!!! My boyfriend and I fell in love with coconut rice at a restaurant and I decided to try it at home. I am only recently expanding my cooking skills and this recipe is perfect! Cheap and easy. I could only find light coconut milk but in my opinion turned out just as perfect as in the restaurant. I do suggest stirring the rice well just after adding to the milk and every 5 minutes afterwards to make sure the bottom does not burn and the liquid is coating evenly. My cooking time was just shy of 20min. The house smelled wonderful and the rice stayed sticky. I used a measuring cup to form the rice and to look great on the plate next to chicken simmered in Trader Joe's Thai Yellow Curry Sauce and some fresh green beans tossed with red pepper, basil and hot sauce. Hands down the easiest, quickest and best tasting meal to date!!
THE RICE WAS VERY GOOD. THE SECRET FOR IT NOT TO BE SO PASTY IS TO LET IT SIMMER FOR 25 MINUTES OR MORE ON LOW HEAT. ADD RAISINS FOR A MORE TROPICAL TWIST. YUMM!
This is a beautiful start for an Indian or Thai dish. I would not eat it on its own (it is essentially just rice) but it was a delicious base for a curry dish. When paired with the curry, the aromas and the sweetness of the coconut milk came out. I also used 1 cup rice to 1 cup lite coconut milk and 1/2 cup water.
ZZZzzzz. I added some chopped basil leaves and scallions to schnazz it up...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 299
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