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Thai coconut rice

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Coconut rice
  • Serves: 4-5

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips


Woman's Weekly recipe Thai coconut rice makes a deliciously easy side dish that goes great with Thai curry or stir-fry dishes. This recipe is so simply 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

Nutritional information

Each portion contains:

  • Calories311
  • Fat9.0g
  • Saturates5.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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.

More Info

That's goodtoknow

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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.


  1. 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.
  2. 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.

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(233 ratings)

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