Thai coconut rice
Skill level: Easy peasy
Costs: Cheap as chips
Thai coconut rice makes a deliciously easy side dish that goes great with Thai curry or stir-fry dishes. This easy ric recipe is so simple to make and takes only 15-20 mins to cook, and can be done all in one pot meaning thereís less washing up to do afterwards. The rice is flavoured with a can of coconut cream which gives the rice a sticky but delicious edge. Thai jasmine rice is the best rice to use for this recipe but you could try other types of rice instead if preferred. This recipe makes 4-5 portions of rice, so if youíre only feeding 2 people half the ingredients so you donít make too much.
- 160ml can coconut cream
- 250g Thai jasmine rice
- 2-3 lime leaves, fresh or dried
- Pinch of salt
- Oil, for greasing, optional
- Coriander, to garnish
Jasmine rice is also known as ďThai fragrant rice", this is an aromatic long-grain rice similar to basmati but stickier. It usually comes from south-east Asia and is less starchy than other sticky rices. The cooking time can be reduced by soaking the rice in cold water for about 30 mins before cooking.
- Pour the coconut cream and 450ml water into a pan and bring to the boil. Rinse the rice in a sieve, tip into the pan and add the lime leaves and salt.
- Reduce heat, cover and cook on a low heat for 15-20 mins, until most of the liquid has been absorbed. Remove from the heat and leave the rice in the covered pan for 5 mins before serving. Serve in a dish or oil the inside of a teacup or metal mould, press the rice into it and tip it out onto a plate. Garnish with coriander.
Nutritional information per portion
- Calories 311(kcal)
- Fat 9.0g
- Saturates 5.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.