Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Thai Coconut Rice
Fragrant jasmine rice cooked in coconut milk — a subtly sweet, creamy side for curries and stir-fries.
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5 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 1.5 cups jasmine rice, rinsed
- 1 can coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1 tsp sugar
Instructions
- Add the rice, coconut milk, water, salt and sugar to a pot.
- Bring to a gentle simmer, then cover and cook on low for 15 minutes.
- Rest off the heat for 10 minutes.
- Fluff gently and serve.
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Tara’s tips
- Don't lift the lid while it cooks.
- Resting lets the rice finish gently.
Serving suggestions
- Lovely with Thai curries and grilled fish.
Storage & reheating
Keeps 2 days; reheat with a splash of water.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Too rich?
Use half coconut milk, half water.
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