Toast coconut then almond slices in a small skillet on medium heat. Set aside.
Thoroughly rinse the rice a few times in cold water to remove excess starch.
Pour the coconut milk and water into a medium-sized saucepan or pot. Add the salt, spices, ginger and garlic and stir to combine. Add sugar, if using. Bring to a boil. Stir in the rinsed rice and as soon as it returns to a boil, reduce to simmer. Cover and cook for 15 minutes.
Remove the pot from the heat and let sit covered for 10 minutes.
To serve: Fluff rice with a fork, sprinkling in coconut and almonds while you do. Transfer to a bowl and sprinkle with chopped Thai basil and or cilantro.
Nutty Coconut Rice
Ingredients
2 cups uncooked Thai Hom Mali Rice
1¾ cups (14 ounces) coconut milk
1 cup water
½ teaspoon chili flakes
1 teaspoon Thai seven-spice blend
1 teaspoon grated ginger
1 garlic clove, grated
1 teaspoon kosher salt
1 teaspoon sugar (optional)
Garnish
2-3 tablespoons unsweetened coconut
2-3 tablespoons sliced almonds
fresh cilantro and or Thai basil, chopped
Directions
Toast coconut then almond slices in a small skillet on medium heat. Set aside.
Thoroughly rinse the rice a few times in cold water to remove excess starch.
Pour the coconut milk and water into a medium-sized saucepan or pot. Add the salt, spices, ginger and garlic and stir to combine. Add sugar, if using. Bring to a boil. Stir in the rinsed rice and as soon as it returns to a boil, reduce to simmer. Cover and cook for 15 minutes.
Remove the pot from the heat and let sit covered for 10 minutes.
To serve: Fluff rice with a fork, sprinkling in coconut and almonds while you do. Transfer to a bowl and sprinkle with chopped Thai basil and or cilantro.
Nutty Coconut Rice
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Thai Hom Mali Rice cooked in coconut milk flavoured with ginger and garlic, then tossed with toasted almonds and coconut…
Time for a side dish shake-up? Our NUTTY COCONUT RICE is just the thing!
We’ve all been there, where we settle on a solid main course idea but can’t find a suitable side to complement it. WATC to the rescue! How about a side dish that will work with virtually any main… our NUTTY COCONUT RICE! Now, if you’ve ever struggled to make perfect rice (who hasn’t?) let me assure you from the get-go, our step-by-step instructions will result in a perfect rice dish every time.
Here’s why:
We’re making the recipe using jasmine white scented rice instead of basmati rice.
Jasmine rice is big in flavour and has appetizing aromas.
Making the rice happens on the stovetop, so leave your rice cooker for another time.
The rice gets cooked up with an aromatic combination of coconut milk, seasoning and a couple of flavour boosters.
We add even more nutty coconut flavour to the dish as we fluff it up and serve.
Before I list a few details on preparation, don’t forget to PIN this recipe to a favourite Pinterest side dish board and SHARE it by sending this LINK to your friends. Please also remember to take a pic of this simple rice side dish when you make it and post it to Instagram or Facebook using #weekendatthecottage when you do. We love seeing all the delicious meals you’ve been making for your family and friends. Thanks!
Let’s make NUTTY COCONUT RICE!
Adding the spice blends, ginger and garlic to the coconut milk create a rich flavouring for the rice.
INGREDIENTS
We’re thinking you’ll be able to find all of the ingredients for this coconut rice recipe at your local grocery store. There are two that we’d like you to make special note of, the rice and spice mix, but I’ll discuss that further down below. Please note that this recipe serves six but you can easily halve the quantities if you’re making it for two or three guests. You might have leftovers, but speaking from experience, they’ll disappear pretty quick. Yum!
This rice is exceptionally fragrant and flavourful.
RICE
This recipe was created and tested using Thai Hom Mali Rice. This superior jasmine white scented rice gets lots of praise for good reason. First, the government of Thailand certifies the authenticity of this premium long grain rice, grown in the northeastern area of the country. When purchasing, look for the official seal which promises exceptional quality. Thai Hom Mali Rice is also known for its health benefits. In terms of nutrition information, it is an excellent source of vitamins B1 and B2, niacin, iron and calcium. I especially like its pure white colour resembling a jasmine flower, as well as the aroma of buttered popcorn it gives off as it cooks.
We love the flavouring of the Thai 7-Spice blend in this simple rice dish.
SEASONING
Although we could have simply cooked the jasmine white rice in coconut milk and been done with it, we developed the recipe with a more interesting flavour profile. This was accomplished by adding not only garlic and ginger but also a sprinkle of chili flakes and a Thai seven-spice blend created by our friends at A SPICE AFFAIR. We love the mix of paprika, coriander, fenugreek, cumin, turmeric and cinnamon with this rice. It’s quite perfect!
This jasmine scented rice fluffs up perfectly.
FLUFF
One of the highlights of this NUTTY COCONUT RICE recipe is the way it is cooked. First, simmer for a total cook time of 15 minutes to ensure all of the liquid gets absorbed and the rice finishes up all light and fluffy. We then give it a 10-minute rest period which is key, remembering to not lift the lid until the full 10 minutes have elapsed. After that, lift the lid and gently fluff away using two forks. I’m always amazed by the texture of the rice and how perfectly it cooks.
These four garnishes add both colour and flavour to this side dish recipe.
GARNISH
Garnishing our NUTTY COCONUT RICE requires a bit of extra effort, but my goodness does it ever heighten the taste and flavours of the finished dish. The last steps of the recipe are to toast coconut and almond slices and sprinkle them in with the cooked rice as it’s fluffed. Toasting those two ingredients in a hot skillet is an easy step. The recipe also calls for chopped cilantro and Thai basil. I grow both in the garden during the warm weather months and appreciated having them on hand to add yet another pop of flavour to this rice dish. Don’t grow your own herbs? You can find both at your local grocer.
Jasmine-scented fluffy rice tossed with toasted almonds and coconut is so yummy.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2 cups uncooked Thai Hom Mali Rice
1¾ cups (14 ounces) coconut milk
1 cup water
½ teaspoon chili flakes
1 teaspoon Thai seven-spice blend
1 teaspoon grated ginger
1 garlic clove, grated
1 teaspoon kosher salt
1 teaspoon sugar (optional)
Garnish
2-3 tablespoons unsweetened coconut
2-3 tablespoons sliced almonds
fresh cilantro and or Thai basil, chopped
Directions
Toast coconut then almond slices in a small skillet on medium heat. Set aside.
Thoroughly rinse the rice a few times in cold water to remove excess starch.
Pour the coconut milk and water into a medium-sized saucepan or pot. Add the salt, spices, ginger and garlic and stir to combine. Add sugar, if using. Bring to a boil. Stir in the rinsed rice and as soon as it returns to a boil, reduce to simmer. Cover and cook for 15 minutes.
Remove the pot from the heat and let sit covered for 10 minutes.
To serve: Fluff rice with a fork, sprinkling in coconut and almonds while you do. Transfer to a bowl and sprinkle with chopped Thai basil and or cilantro.
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