Thai Coconut Rice

Rice is so easy to cook, and it’s a staple in many people’s kitchens. It’s important to match the right rice to the right dish, and in this Thai coconut rice we can’t go past Jasmine (we love Sunrice, it never sticks together and it’s so deliciously fragrant). Jasmine is perfect for any Chinese or south east asian cooking, especially with stir fries, fried rice, and your favourite curries.

To make Thai coconut rice, it’s as simple as making normal rice. So long as you honour the “golden ratio rule” for white rice: 1.5 parts liquid to 1 part rice. Because we’re using coconut milk, which has a tendency to stick and burn, it’s best to use a non stick pot.

In episode 6, our guinea pigs May and Maha confess that they are obsessed with rice, so this is an easy way for them to jazz up their plain steamed rice routine. They love cooking for friends and flatmates, and rice is always a crowd pleaser – it’s naturally gluten free without any extra processing, so everyone can enjoy it.

Watch us teach May and Maha this recipe on Episode 6 of Kitchen Rescue on TenPlay

Thai Coconut Rice

Serves6-8 as a side

Cooked in20 minutes



• 2 cups Sunrice Jasmine Rice
• 400ml tin coconut milk
• 350ml water
• Maldon salt, to taste
• 1 kafir lime leaf, optional


1. Place Sunrice Jasmine Rice, coconut milk, water, salt and kafir lime leaf in a non stick pot.
2. Place on high heat and bring to the boil.
3. Reduce heat to low, place lid on top, and simmer for 15 minutes. Turn heat off, and leave to finish steaming off the heat for at least 10 minutes before serving.

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