Thai Coconut Rice – a delicious recipe with Rice, Regular Coconut Milk, Water, Kosher, Coconut Oil, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.
2
2. Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.
3
3. When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
4
4. Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with toasted coconut if desired.
469
kcal
Calories
8
g
Fat
87
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Medium Grain Rice, 2 cups Regular Coconut Milk, 2 cups Water, 1/2 teaspoons Kosher Or Sea Salt, and more.
Yes, Thai Coconut Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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