Wednesday, February 10, 2010

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!


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.


  1. Ho una lattina di latte di cocco da usare, stavo giusto pensando a del riso profumato come il basmati..Il Thai com'è?Non ricordo se l'ho usato in passato o no!Lo mangerei seduta stante!bacione

  2. Questa viene benissimo anche con il basmati!

  3. Alessandra are you using coconut cream or coconut milk to make this lovely rice?

  4. I am using coconut cream Mary, coconut milk is good too, possibly less fat...:-)

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