Thai Coconut Rice

10
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"A great side for any tropical dish."

Original recipe yields 10 servings
OK

Nutritional

  • 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

Step 1

Cut coconut in half and reserve coconut water.

Step 2

Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.

Step 3

Grate the coconut on the coarse side of a grater.

Step 4

In a medium pot, bring 4 cups of water to a boil.

Step 5

Add grated coconut, turn off heat and let sit for 15 minutes.

Step 6

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.

Step 7

Add the reserved coconut water to the coconut milk and bring to a boil.

Step 8

Add rice, ginger, lime leaves and lemongrass.

Step 9

Cover and cook for approximately 20 minutes, or until rice is fluffy.

Step 10

Discard ginger, lime leaves and lemongrass, and serve.

Tips & Variations


No special items needed.

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