Thai-Style Fragrant Rice Recipe - Allrecipes.com
Thai-Style Fragrant Rice Recipe
  • READY IN 50 mins

Thai-Style Fragrant Rice

Recipe by  

"This rice dish is quick and easy."

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Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

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
Apr 12, 2010

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

 

12 Ratings

Oct 30, 2008

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 precook the rice in a rice cooker... then I threw is some cubed tofu at the end.

 
Feb 19, 2010

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 only modification I would make is to add about half tsp of salt and maybe another lemon grass stalk. Will definitely be making it again.

 
Jul 06, 2009

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. This rice complimented the curry nicely. Served it to company who we had for their first Thai Dinner. There were NO leftovers !

 
Aug 23, 2010

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 a whole cup of water too and it was still that way. Where the heck do you buy curry leaves anyway? I had to leave that out but was still pretty good regardless.

 
Oct 10, 2012

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. Even with the substitutions, it came out great.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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