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The non-negotiables on our Thai food order wherever we’re getting it from is steamed Jasmine rice for him, and coconut rice for me. I love the aromatic sweetness with whatever curries, stir-fries and salads we also choose, and it’s my new favourite thing that I’ve figured out how to make it at home. I love it even more because of how simple it is with just rice, coconut milk, and a pinch of salt!
I’ve written exact measurements below to make two servings, but remember the method and the 1:1:1 ratio of rice to coconut milk and water, and it will be impossible to go wrong!
Additional Touches
All you need to make delicious Thai Coconut Rice is Jasmine rice, coconut milk, and salt. But, you can level it up by finishing the rice with a sprinkle of toasted coconut. You can also infuse it with pandan leaf by adding it in with the coconut milk and water which is common, if you happen to have some to hand. I keep a box of 5cm pieces of fresh pandan in the freezer to use in Sri Lankan cooking, but it is not worth getting some just for this as the bags of it sold in Chinatown are usually so big you’ll have enough for several years of rice!
This easy Thai-style Coconut Rice is slightly sticky, aromatic, and is the perfect foil for a whole host of Thai and Asian-inspired dishes – just like you get from the takeaway!
Ingredients
Scale
125g Jasmine rice
125g water
125g coconut milk
pinch of salt
1 tbsp desiccated coconut (optional)
5cm piece pandan leaf (optional)
Instructions
Rinse the Jasmine rice under cold water until it runs almost clear (it will never run completely clear, but you’ll be able to tell when it is done!)
Bring to the boil in a medium, lidded saucepan with the water, coconut milk, and a pinch of salt. Add the pandan leaf if using. Reduce to a very low simmer and cook for 11 minutes with the lid on.
Optional: Toast the coconut in a small non-stick frying pan over a medium heat, then set aside.
Turn off the heat and leave to stand with the lid on for 10 minutes before fishing out the pandan leaf if using and fluffing the rice up with a fork. Scatter with the toasted coconut, if you have prepared some.
Notes
This rice recipe is easily scaled up or down using the 1:1:1 ratio.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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