Coconut Rice

Rice is generally served plain in Thailand. However, for special occasions, rice is cooked with water and coconut milk for a richer result.


  • Enough long-grain white rice to fill a glass measuring jug to the 400 ml (14 fl oz) level
  • 300 ml (10 fl oz) water
  • 400 ml (14 fl oz) tinned coconut milk
  • ½ teaspoon salt
  • 1 teaspoon sugar


Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pot with the water, coconut milk, salt and sugar and bring it to the boil. Continue boiling until most of the surface liquid has evaporated. This should take about 15 minutes. The surface of the rice should be pitted with small indentations. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice. Let it rest for 5 minutes before serving it.