Comments on: Coconut Rice Recipe

By: Melissa

Melissa — Wed, 01 Feb 2012 20:42:32 +0000

I love, love, LOVE this rice!! I cooked it for my husband who is from Cartagena, Colombia, where they eat coconut rice like 3 times a week!!! And he said it was better than his grandma’s!!! But don’t tell him I told you!!! It’s so much easier than the traditional way which takes several hours to prepare!!!
So thank you so much Ms. Jaden Hair for this extremely easy and delicious recipe, now I can bring a little taste of Cartagena to my dinner table for my sweet husband!!

By: Sara

Sara — Sat, 01 Oct 2011 22:17:31 +0000

Never thought about adding the toasted coconut to the rice. Thanks for the tip.

By: salmon and mango stuffed mushrooms « a toast and tea

salmon and mango stuffed mushrooms « a toast and tea — Mon, 27 Jun 2011 12:50:02 +0000

[...] coconut jasmine rice made using the extra coconut milk (you can find a recipe for the rice over here). Pour extra sauce from the pan over the mushrooms, and [...]

By: jen

jen — Wed, 01 Jun 2011 14:34:05 +0000

how would i make this using a rice cooker? you mentioned the portions of water/coconut milk would be different..

By: Coconut Rice | Sweet Pea's Kitchen

Coconut Rice | Sweet Pea's Kitchen — Thu, 07 Apr 2011 11:40:20 +0000

[...] Source: adapted from Steamy Kitchen [...]

By: 10-Minute Shrimp and Mushroom Thai Curry « Kitchen Con

10-Minute Shrimp and Mushroom Thai Curry « Kitchen Con — Sat, 12 Feb 2011 18:19:33 +0000

[...] curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the [...]

By: Sweet & Spicy Thai Chicken Thighs With Coconut Rice and Grilled Sweet Onions – A Wrinkle in Thyme

Sun, 31 Oct 2010 08:00:34 +0000

[...] coconut rice was the ideal accompaniment to these chicken thighs. It tempered their spiciness and added a whole [...]

By: Bonnie

Bonnie — Tue, 22 Dec 2009 20:13:04 +0000

Hi, love the recipe and I would love to try it but I have one silly question do I cover the pot as soon as I start noticing it boil or do I wait till the water reaches the level of the rice and then cover the pot? (I do this with plain white rice) Thanks for your help

By: Tom Cook

Tom Cook — Wed, 03 Jun 2009 16:38:45 +0000

Hi there – great recipe. The principles of cooking rice without a cooker as you state here are perfect for many other variations of rice. The secret of course is to make sure each piece of rice is coated in oil before adding the liquids. So much more tasty than that horrible boil in the bag rubbish that so many people seem to use. Cooking rice following the above principle or simply replacing the liquids with just boiling water produces amazing rice in 15 to 20 minutes!

By: Our Home Works » Blog Archive » Szechuan green beans

Our Home Works » Blog Archive » Szechuan green beans — Wed, 18 Mar 2009 05:16:39 +0000

[...] Heat 1 Tbsp oil in wok over high heat. Add green beans and dry fry until they brown and shrivel slightly, about 6-8 minutes. Add a little kosher salt while frying. Set aside. Add remaining tablespoon of oil to wok and add garlic, ginger, and scallions. Stir fry for a few seconds and add chili paste, soy sauce, sugar, and salt. Add green beans back to wok and mix everything together. Serve immediately. We served them with salmon steaks and coconut rice. [...]