"This rice dish is quick and easy." — anonymous
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1 1/2 cups
1 1/2 cups
1 1/2 cups
thick coconut milk
plump lemongrass stalk, tender white inner bulb only, minced
fresh curry leaves, chopped
Thai basil, chopped
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.
Rice was mushy, but flavor was good. If I make this again, I would use less water.
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.
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 !
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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