Coconut Rice

By April 10, 2017June 29th, 2020Pasta/Rice

The flavours of coconut through this rice will complements most Asian dishes


  • ¼ cup Jasmine Rice
  • 1 tablespoon water
  • 1/2 cup (good quality) coconut milk
  • Pinch of coconut optional


  • Combine the coconut, coconut milk and water in a saucepan
  • Place saucepan over medium-high heat and bring to  boil
  • Reduce to medium-low heat,
  • Add the rice and stir to seperate grains, cover and cook for 10 minutes stirring occasionally to prevent sticking, add a little more water if necessary
  • Test the rice between fingers, it should be soft but not mushy
  • Cook for a further 1-2 minutes if needed
  • Run the folk through the rice to fluff it up

Note: This rice is lovely served with my “Pumpkin and Fish Thai Curry”

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