Buddha Rice (Vietnamese)

Prep Time
Cook Time
Ready In

"Found at a cooking-by-country website, this recipe is proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk. Although titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!"

Original recipe yields 6 servings


  • Serving Size: 1 (179.5 g)
  • Calories 345.6
  • Total Fat - 18.9 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 0 mg
  • Sodium - 898 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 6.5 g
  • Sugars - 6.3 g
  • Protein - 11.4 g
  • Calcium - 85.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large saucepan. Add ginger & stir-fry for 1 min until fragrant.

Step 2

Add rice & cook for 2 min, stirring to coat well.

Step 3

Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).

Step 4

Reduce heat to very low, cover & continue to cook for a further 20 min.

Step 5

Remove from the heat & leave to rest for about 10 min (keep covered).

Step 6

Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

Tips & Variations

  • No special items are required


Karen E

I am a huge fan of rice so these recipes are generally going to work for me :) I liked the unusual addition of soy sauce and the slight colouration it gave the rice, and I loved the addtion of coconut cream. I might make this with jasmine rice another time, to give me more of a 'sticky rice 'consistency, that is purely personal taste. Much enjoyed, thank you, Twiss, made for Consideration tag Game.

review by:
(30 Mar 2015)