Quicker than ordering takeaway, you can make this fluffy restaurant-quality coconut rice in less than half an hour. All you need is one bowl, a microwave and five ingredients. This rice pairs very well with all types of meats and fish. I love it with a Thai curry – meat, fish or vegie – as the coconut seems to cool the heat and enhance the complex flavours. Delish!
How to make Thai coconut rice: key tips
The ingredients for this recipe are all combined in a 2.5-3L casserole dish. Make sure that the dish you choose is microwave safe and that it will fit in your microwave. Test the fit before you add your ingredients.
As all microwaves are slightly different, check your rice after about 12 minutes. It is ready when it is just tender. If you find that the rice mixture is starting to dry out a little before the rice is fully cooked, stir in a little more water, but not too much! Add a little, then test the rice again after a minute or so. Alternatively, if you find that your rice is a little too wet, remember that it will soak up more liquid as it stands for the 2 minutes after cooking.
Key ingredients in Thai coconut rice
Basmati rice is a great all-rounder rice that is lower in calories than jasmine rice and not quite as starchy. You can use jasmine rice for this dish instead of basmati, if you wish (see notes, below).
Kaffir lime leaves – now known as makrut leaves – impart a bright, fresh citrus flavour to this rice, while the lemongrass enhances the citrus flavour with a lemony twist.
The coconut flavour in this rice is delivered via coconut cream, which is thicker than coconut water, and results in a creamy, yet still fluffy, rice when combined with a little water.
Thai coconut rice is just one way to boost plain rice. Here are some more delicious ways to flavour rice by adding herbs, spices and more. If you're looking for recipes to use up leftover rice, then look no further. From fried rice to arancini, rissoles to salads, we'll help you transform leftover rice into something special.
This recipe was originally submitted by purplessgirl, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 cup basmati rice
- 1 cup coconut cream
- 1 cup cold water
- 1 tsp lemongrass stalk finely chopped
- 1 kaffir lime leaf halved roughly torn
Method
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Step 1Combine all ingredients in a 2½-3 litre casserole dish and stir well.
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Step 2Microwave, uncovered, on high for 16 minutes.
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Step 3Stand for 2 minutes, then fluff with a fork and remove lime leaf.
Equipment
- 1 1000 watt microwave
Recipe Notes
Can I use jasmine rice for this Thai coconut rice?
Yes, you can, but jasmine is a ‘stickier’ type of rice, so it’s important to wash it thoroughly to remove excess starches so that your coconut rice ends up nice and fluffy rather than gluggy.
How do I store and reheat Thai coconut rice?
This rice is best eaten straight after it’s made. If you do have leftovers, they can be kept in an airtight container in the fridge for up to 3 days (the mixture will become drier). The easiest way to reheat your rice is to place it in the microwave. It should only take about a minute.
Should I rinse rice before cooking in the microwave?
Rinsing rice before cooking removes starch from the surface which helps to create lovely fluffy rice. Pop the rice in a sieve and rinse under cold running water until the water runs clear.
What is the difference between coconut cream and coconut milk?
Coconut milk is a liquid with a higher water content than coconut cream, whereas coconut cream has a thicker consistency, more like a paste. This recipe cooks the rice in a mixture of coconut cream and water, which creates a light, fluffy result with a rich, coconut flavour.
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