Easy Thai Coconut Rice


Thai food is perhaps my favourite type of food to eat out, not only is it rich in fragrant flavours, but also great for vegans! In Leeds I would highly recommend Sukhothai (city centre) and Thai Sun (Stanningley). Without fail, every time I visit a Thai restaurant i order coconut rice on the side. It is so rich and creamy and has a much more subtle flavour than say, mushroom or garlic rice, so it pairs well with most meals! Although I haven’t yet managed make any quite as authentic as in the restaurants, I have a recipe that is easy to make at home with only 4 ingredients, and is incredibly yummy. Any white rice would work in this recipe but I find Thai jasmine to taste the closest to the original. Some people opt to use tinned coconut milk or coconut cream, however I find it too heavy as a side dish. If you desire a more strongly flavoured rice, you can also stir in coconut extract and even shredded coconut. Although this tastes amazing alongside spicy curries, when I’m feeling super lazy I sometimes just eat it on its own!




2 cups Thai jasmine rice

Coconut milk (approx 1/2 carton)

1 tsp sugar/sweetener

A pinch of salt

Coconut oil (for greasing)


  1. Lightly grease a saucepan with coconut oil.
  2. Rinse and drain 2 cups of Thai jasmine rice and place in saucepan.
  3. Pour in coconut milk to cover 1/2 inch above the rice.
  4. Bring to the boil and add in salt and sweetener to taste.
  5. Once bubbling, turn the heat down to a very low simmer and cover pan with a lid. If the rice has already absorbed most of the liquid, you may add some boiling water at this stage.
  6. Leave to simmer for 15 minutes without removing the lid.
  7. Remove the rice from the heat and leave with the lid on for an additional 5-10 minutes (or until ready to serve).


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