Thai Coconut Rice
August 19, 2017
"A great side for any tropical dish."
- Serving Size: 1 (156.3 g)
- Calories 401.4
- Total Fat - 23.1 g
- Saturated Fat - 20.3 g
- Cholesterol - 0 mg
- Sodium - 87.8 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 8.1 g
- Sugars - 5.2 g
- Protein - 4.1 g
- Calcium - 31.1 mg
- Iron - 2.2 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.1 mg
Cut coconut in half and reserve coconut water.
Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.
Grate the coconut on the coarse side of a grater.
In a medium pot, bring 4 cups of water to a boil.
Add grated coconut, turn off heat and let sit for 15 minutes.
Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.
Add the reserved coconut water to the coconut milk and bring to a boil.
Add rice, ginger, lime leaves and lemongrass.
Cover and cook for approximately 20 minutes, or until rice is fluffy.
Discard ginger, lime leaves and lemongrass, and serve.
Tips & Variations
No special items needed.