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)
- Lightly grease a saucepan with coconut oil.
- Rinse and drain 2 cups of Thai jasmine rice and place in saucepan.
- Pour in coconut milk to cover 1/2 inch above the rice.
- Bring to the boil and add in salt and sweetener to taste.
- 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.
- Leave to simmer for 15 minutes without removing the lid.
- 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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