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ThaiVeg

Thai Coconut Rice

Jasmine rice cooked in coconut milk for a fragrant side.

25 min4 serveseasy

Thai Coconut Rice is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are jasmine rice, coconut milk and water. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per servingestimated

128

kcal

3g

Protein

22g

Carbs

3g

Fat

vegsidegluten-free

Ingredients

  • jasmine rice2 cups
  • coconut milk1 cup
  • water1.5 cups
  • sugar1 tsp
  • saltstaple

Method

  1. 1
    Step 1 ~8 min

    Rinse rice; combine with coconut milk, water, sugar and salt.

  2. 2
    Step 2 ~8 min

    Bring to a boil; cover and cook on low 15 minutes.

  3. 3
    Step 3 ~8 min

    Rest 5 minutes; fluff.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Thai Coconut Rice take to cook?
From prep to plate, Thai Coconut Rice takes about 25 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Thai Coconut Rice vegetarian?
Yes — this version of Thai Coconut Rice is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Thai Coconut Rice?
The headline ingredients are jasmine rice, coconut milk, water. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Thai Coconut Rice?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Thai Coconut Rice?
Thai Coconut Rice pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.