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Coconut Rice with Thai Mint

riso al cocco
Photo by Alessandra Zecchini ©

This is a lovely way to serve rice, one of my favourites in fact!

Ingredients

400 g Thai rice
1 x 400ml can coconut cream
half tsp salt

(In Thailand they also add sugar, but I prefer not to).

Wash the rice a few times with cold water, place it in a saucepan and add the content of the can of coconut cream plus half a measure of water from the same can (in this way you can also rinse the coconut cream out). Add salt and cover with a lid. Cook very slowly by absorption, if your lid is not very heavy line it with a tea towel to avoid loosing too much steam during cooking.

When the rice is ready turn the heat off and let it rest for 10 minutes before serving. At this point you can also add some fresh leaves of Thai mint, they will perfume the rice and give it more flavour.

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Comments

  1. BribantillaFebruary 11, 2010 at 9:14 PM

    I love rice cooked in this way. You can also add spices in it before cooking, such as cardamom pods, cinnamon sticks, pepper grains, coriander grains... it's delicious!

    ReplyDelete
  2. DailyChefFebruary 11, 2010 at 9:22 PM

    I love coconut rice! The flavor is light, but adds quite a bit.

    ReplyDelete
  3. UnknownFebruary 12, 2010 at 10:06 AM

    Wow coconut rice sounds simple n delicious,lightly flavored rice makes a big difference..

    ReplyDelete
  4. AlessandraFebruary 12, 2010 at 2:26 PM

    Thank you all for your comments ;-)

    ReplyDelete

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