Thai Jasmine coconut rice is a favourite Thai dish. Have you tried making coconut rice by substituting coconut milk for water and following your usual method? That might be good enough for everyday, but if you want to experience this dish at it’s best try this recipe. I recommend using good quality Jasmine rice with the simple addition of sautéed onion, it elevates this dish to heavenly.
Rice is rice, right?
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Wrong, definitely wrong. All rice is gluten free but all rice is not equal. There are many types of rice and if you are cooking with what some might call cheap rice, or worse yet parboiled rice, you are missing out. Jasmine rice, sometimes called Thai fragrant rice, is a long grain variety of rice that comes from Thailand. It has a soft, sticky texture when cooked and a mild fragrant taste. For me it is simply delicious rice cooked plain or dressed up as coconut rice.
Many people cook rice on the stove or in a rice cooker with no trouble at all. I do mine on the stove. But some people complain their rice doesn’t really turn out that great. To me there are only two possible problems. You are not using good rice, or you don’t like following rules. The art of cooking is knowing which rules not to mess with. To cook perfect rice every time follow these general rules.
Coconut milk is now readily available at large grocery stores so you don’t need to make a special trip to an Asian market. But at Asian markets the price is generally quite a bit less so I stock up when I’m there.
To learn more about the differing percentages of fat (written on the label) check out my blog post I titled, Canned Coconut Milk. In it I also wrote about how to use coconut milk as a dairy free option for whipping cream.
KITCHEN TIP – Shake the can vigorously before opening, to combine the solids at the top with the liquid. I find this easier than whisking it after the can is open.
You don’t need anything more than a pot to make rice, that’s how I cook mine. If I was buying new I like the pots with lids you can see through, that’s what my mom has. My sister swears by her rice cooker because it keeps the rice warm until she’s ready to serve it. If you have an Instant Pot on the counter I guess that’s another way to cook rice. Just find the way that works best for you.
For an everyday version of this coconut rice I will make all kinds of changes. I’ll use up an open can of coconut milk and simply substitute water to make up the full amount of liquid I need. I often skip the onions too but the finished dish is never as good. So when I’m entertaining I follow all the steps, make no substitutions and I know it’ll be the best gourmet version of Jasmine Coconut Rice.
In the comments below let me know if you have any tips for making coconut rice.
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the one I wrote about our trip to Thailand many years ago.
|1 Tbsp butter or vegetable oil|
|1/4 cup finely minced onion|
|1 cup Thai Jasmine rice|
|2 cups canned coconut milk* (or 1 can plus water or GF chicken stock to measure 2 cups)|
|1/2 tsp salt|
|GARNISH - chopped cilantro or toasted coconut|
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