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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Thai Coconut Rice calories by ingredient
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Thai Coconut Rice

Submitted by: STALEAN

Introduction

Unbelievable coconut rice is addictive. You really must use the crystalized ginger and toasted almonds for full complement. My husband doesn't even like ginger, and he ate three helpings! Omitting the fish sauce will make this dish vegan. Unbelievable coconut rice is addictive. You really must use the crystalized ginger and toasted almonds for full complement. My husband doesn't even like ginger, and he ate three helpings! Omitting the fish sauce will make this dish vegan.
Number of Servings: 5

Ingredients

    1 cup Rice, Jasmine
    1 (14 oz) can Coconut Milk, Organic, Lite, Thai Kitchen
    1/4 cup Water, Filtered
    1/8 teaspoon Turmeric, ground
    1 teaspoon fresh Ginger, minced
    1 teaspoon Fish Sauce, Premium, Thai Kitchen
    1/2 teaspoon Organic Sugar
    1 teaspoon Sriracha Sauce, Sky Valley, Organicville
    20 grams Ginger, Crystalized, Organic, finely chopped
    1/4 cup Almonds, raw, sliced, toasted

Tips

Replace fish sauce with 1/2 teaspoon sea salt for vegans.


Directions

1. Combine all ingredients in a saucepan, except the crystallized ginger and sliced toasted almonds.
2. Stir well to combine.
3. Cook over medium high heat, stirring until mixture comes to a low boil.
4. Immediately reduce heat to low.
5. Cover and cook for about 18 minutes.
6. Fluff with a fork.
7. Replace cover, and let sit for 5 more minutes.
8. Garnish the finished rice with the crystalized/candied ginger and the toasted sliced almonds.


Serving Size:  5 full 1/2-cup servings






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