Coconut Rice

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Nowhere in Asia do cooks put any salt in plain boiled or steamed rice. Salt and spices are used when one is making a pilaf or pulao, and, of course, in fried rice. Coconut rice is rice cooked in coconut milk instead of water, and you add salt to this because the salt enhances the coconut flavour.


  • 450 g/1 lb basmati or Thai fragrant rice
  • 2 tbsp vegetable oil or <


If using basmati rice, first soak it in cold water for 2 hours; simply rinse Thai rice. Heat the oil or butter in a large pan and, when hot, add the turmeric, if using, and salt. Stir and add the drained rice. Stir until all the grains are coated.

Add the coconut milk and bring to the boil. Simmer, uncovered, until all the liquid has been absorbed. Then stir the rice once, lower the hea