For a simple side dish with a slightly sweet twist, try our homemade Coconut Rice. Thai Kitchens® Coconut Milk provides a rich, coconutty base, complemented by toasted coconut and aromatic makrut lime.
5m
PREP TIME
20m
COOK TIME
259
CALORIES
8
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
For a simple side dish with a slightly sweet twist, try our homemade Coconut Rice. Thai Kitchens® Coconut Milk provides a rich, coconutty base, complemented by toasted coconut and aromatic makrut lime.
5m
PREP TIME
20m
COOK TIME
259
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 1 1/2 cups jasmine rice
- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1 1/4 cups water
- 1 teaspoon sugar
- 1 makrut lime leaf, torn in half
- 1/8 teaspoon salt
- Toasted flaked coconut, for garnish
- Chopped fresh cilantro, for garnish
INSTRUCTIONS
- 1 RINSE jasmine rice with water. Drain well. Set aside.
- 2 BRING coconut milk, water, sugar, lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
- 3 FLUFF rice with fork. Remove lime leaf pieces. Spoon rice into serving bowls. Sprinkle with toasted coconut and cilantro, if desired.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 6 Servings
- 1 1/2 cups jasmine rice
- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1 1/4 cups water
- 1 teaspoon sugar
- 1 makrut lime leaf, torn in half
- 1/8 teaspoon salt
- Toasted flaked coconut, for garnish
- Chopped fresh cilantro, for garnish
KEY PRODUCTS
INSTRUCTIONS
- 1 RINSE jasmine rice with water. Drain well. Set aside.
- 2 BRING coconut milk, water, sugar, lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
- 3 FLUFF rice with fork. Remove lime leaf pieces. Spoon rice into serving bowls. Sprinkle with toasted coconut and cilantro, if desired.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
TIPS AND TRICKS
Test Kitchen Tip : Kaffir lime leaves provide a lemon-lime fragrance to Thai dishes. They are available fresh, frozen or dried in Asian markets. If unavailable, omit kaffir lime leaf from recipe.
Entrees
Grilled Pork Tenderloin with Bourbon Peach BBQ Sauce
![grilled pork terloin with bourbon peach bbq sauce]( "grilled pork terloin with bourbon peach bbq sauce")
