Ingredients Jump to Instructions ↓

  1. 2 cups white Thai jasmine rice

  2. 2 cups good-quality coconut milk

  3. 3/4 cups good-tasting chicken or vegetable stock

  4. 1/2 Tbsp. dry shredded coconut, unsweetened (baking type)

  5. 1 tsp. turmeric

  6. 1/4 to 1/2 tsp. saffron threads (a nice addition if you have it)

  7. 1 clove garlic, minced

  8. 1 Tbsp. fish sauce, OR soy sauce if vegetarian

  9. 1 Tbsp. lemon juice

  10. 1 tsp. ground cumin

  11. 1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle)

  12. 2 green onions OR a few chives, sliced (for garnish)

Instructions Jump to Ingredients ↑

  1. For plain coconut rice, see my: Easy Coconut Rice Recipe.

  2. Place stock in a pot and set over high heat. Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.

  3. Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.

  4. When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).

  5. Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you're ready to eat. Rice will stay hot in this way for an hour or more (great if you're having company!).

  6. Before serving, fluff rice with a fork and taste-test for salt. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.

  7. Garnish with the green onion, and serve with a nice Thai Curry , Indian curry, or other dishes of your choice. ENJOY!


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