Thai coconut and ginger rice

    2 hours 20 min

    This lovely Thai coconut and ginger rice is creamy and full of flavour. Enjoy as part of a larger Thai meal or add some grilled fish on top for an easy supper.

    1 person made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3 shallots, thinly sliced
    • 1 red chilli, seeded and minced
    • 5cm piece root ginger, minced
    • 1 clove garlic, minced
    • 2 tablespoons butter
    • 450g Thai jasmine rice
    • zest of 1 lime
    • 1 pinch ground nutmeg
    • 2 bay leaves
    • 400ml coconut milk
    • 200ml water
    • salt and pepper, to taste
    • 1 bunch fresh coriander, chopped
    • 3 tablespoons chopped spring onion

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Preheat the slow cooker to auto or low setting. In a frying pan, heat the oil and add the shallots, chilli, ginger and garlic. Cook and stir for 4 to 5 minutes until the onions soften, but do not allow to brown. Add the butter then stir in the rice for 2 to 3 minutes to warm. Increase the temperature and add the lime, nutmeg, bay leaves and coconut milk and water. Season generously.
    2. Transfer everything to the slow cooker. Cover and cook for 2 hours stirring after the first hour. To serve, stir through the fresh coriander and spring onions.

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